As Malaysia’s craft coffee culture expands, creamy mochas are on nearly every cafe menu. This chocolate variation of a café latte combines rich, comforting chocolate with warm roasted coffee and creamy milk. A delightful drink!
Odds are, unless specified as raw cacao, the chocolatey flavour of your craft mocha is coming from a chocolate syrup or cocoa powder blend. For example, the ingredient list for Starbucks’ mocha contains: Mocha Sauce [Water, Sugar, Cocoa Processed With Alkali, Natural Flavor].
While these drinks are surely tasty, there’s a healthier way to enjoy a creamy mocha right in your own kitchen (potentially saving you money, as well).
It’s important to note that raw cacao is quite different in terms of nutritional benefits than processed cocoa. To create cocoa (used in most chocolate foods), raw cacao is processed at high temperatures, which diminishes the overall nutritional benefits. Raw cacao powder retains its nutritional benefits and rich flavour while providing a natural mood-boost.
Here’s a simple mocha recipe you can create at home, while saving you money and giving you a superfood boost.
Raw Cacao Mocha
1 serving
Ingredients
1 shot espresso*
½ Tbsp Organicule Raw Cacao Powder**
1 Tbsp Organic Raw Cane Sugar (or natural sweetener of choice)
1 cup (235 ml) unsweetened non-dairy milk
* Option to substitute 1 cup strongly-brewed coffee, decaffeinated espresso, or decaffeinated coffee
** Start with ½ Tbsp and increase to desired taste up to 1 Tbsp
Method
In a coffee mug, mix together cacao powder and sugar. Brew the espresso and pour into the mug. Whisk ingredients together until smooth. Add milk and stir gently to combine.
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