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 make a batch of Vegan Mexican Mocha Mix. Many recipes require that the entire recipe be mixed together on the stovetop. To save precious time I often make the mixture and add it as needed to my brewed coffee or espresso. It’s fast, easy and delicious.

Ingredients

Quality coffee and cocoa make a difference here! Dagoba chocolate is a perfect choice for the Mocha Mix. It’s tasty as well as organic, vegan and Rainforest Alliance Certified.

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. It’s equally delicious with 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 is easily substituted by simply using beet or coconut sugar or by buying organic which doesn’t allow the use of bone char. Bob’s Red Mill offer excellent sugar options. The final ingredient is milk or cream. Coconut creamer has a decedent creaminess to it and doesn’t alter the overall taste. If I’m adding this to espresso I add a teaspoon of the mixture to the brewed espresso then I steam almond or coconut milk and pour it over the top. Use whatever your milk preference is – almond, soy and for non-vegans milk or cream.

Make this Vegan Mexican Mocha Mix and mix with brewed coffee or an espresso with foamed coconut milk. It’s also great packaged in a jar and given as a delicious holiday gift.

Enjoy!