I love coffee. It’s just that simple but sometimes I crave a bit of a kick to my favorite morning beverage – slightly sweet with a touch of spice. This is when I know it’s time to make a batch of Vegan Mexican Mocha Mix. Most recipes I’ve found require that the entire recipe be mixed together on the stovetop while making the coffee. In my case, I often don’t have the 30 minutes to whip up a stovetop batch so I make the mixture and add it as needed to my coffee. It’s fast, easy and delicious.
I prefer dark roast coffee and vary my brand from small local roasters such as Jones Coffee based in Pasadena, California and Rogue Roasters from Grants Pass, Oregon to some of the well-known brands such as Starbucks and Peets.
The Mexican Mocha can easily be vegan. The cacao powder and spices are naturally vegan. The brown sugar is a bit trickier – sugar is often filtered through bone char to achieve the white color. This goes for brown sugar as well since it’s white sugar with added molasses which turns it brown. Luckily vegan brown sugar can be easily found by simply using beet or coconut sugar or by buying organic which doesn’t allow the use of bone char. Many brands such as Bob’s Red Mill offer excellent sugar options. The final ingredient is milk or cream. I prefer coconut creamer which has a decedent creaminess to it and which doesn’t alter the overall taste. Use whatever your milk preference is – almond, soy and for non-vegans milk or cream.
The Vegan Mexican Mocha Mix is great sprinkled in an espresso with foamed coconut milk or packaged in a jar and given as a delicious holiday gift.
- 1 Cup - Cacao powder (preferably a high-quality organic variety)
- 1/2 Cup - Brown sugar (see story above regarding vegan sugar)
- 1 tsp - Cinnamon
- 1/2 tsp - Nutmeg
- 1/4 tsp - Cayenne pepper (add more if you like it spicy)
Mix all ingredients until combined and store in an airtight jar. Use 1 Tbsp of mix per cup of coffee Enjoy!