Prep 10 mins
Cook 0 mins
Mmmmm, sweet maple chocolate tasting coffee. Good after a winter's day outside.
- 709.77 ml strong coffee
- 24.64 ml cocoa powder
- 177.44 ml 15% cream
- 78.07 ml maple syrup
- 4.92 ml vanilla
- Stir 1/4 cup of coffee into cocoa powder to dissolve.
- Pour into a saucepan and add remaining ingredients.
- Heat without boiling.
- Whirl in blender 30 seconds and serve immediately.
Lovely mocha! Made it in my thermomix with a mix of a little rice milk and almond butter instead of cream and got a wonderfully frothy mocha. Thanks for posting! Made for Comfort Cafe Snowqueen's Round 2010.
A nice sweet treat on a cold day. Reminds me of a chocolate-maple candy bar I used to eat when I was a kid. I skipped the blender and did this in my microwave "frother". Made for Winter 2010 Comfort Cafe.
I scaled this down to serve one & used fresh espresso with a little milk as well as alpen blend hot chocolate & maple syrup with dairy whip cream on the top. This is one smooth tasting, extremely yummy coffee!