When I came across this amazing technique for making creamy coffee on Pinterest, I just had to use it to make a chocolatey mocha! It’s so clever, creamy coffee without milk or cream in sight, just black coffee and coconut oil!
I use Lucy Bee Coconut Oil, it is fragrant and beautiful and I just love the ethics of the brand. As coconut oil has become more and more popular and demand has rapidly grown on a mega scale, it is important to consider the workers producing the product.
Lucy Bee coconut oil is not only Fairtrade but also supports Community Development Projects chosen by the producer communities. The oil itself is unrefined, extra virgin, organic and raw plus it’s packaged in recyclable glass jars with easy peel labels to make it easier to reuse and recycle. All this and it’s actually one of the cheapest coconut oils of it’s kind on the market!
Below is the recipe I created to make a basic mocha, but it is open to all kinds of variations! Try spice for an autumn warmer, mint for a festive feel or caramel or vegan whipped cream for an indulgent treat! This isn’t just any old mocha, it’s not every day that a drink like this can boast high fibre and a whole range of minerals like manganese and potassium.
The recipes for the basic latte I found all used more coconut oil than I have. I found this to be unnecessary for creaminess which is perfect with the amount I used, but also if I used even a little more, the oil began to create a film on the top.
Ingredients: Makes 1 serving
- 1 mug of black coffee (about 1.5 cups)
- 1 tsp coconut oil
- 1 tbsp cocoa powder
- sweetener to taste (I like a few drops of NuNaturals cocoa syrup)
Blend the ingredients in a high speed blender or with an immersion blender until creamy and frothy.
- No cholesterol
- Very low in sodium
- Very low in sugar
- High in dietary fiber
- High in manganese
- High in magnesium
- High in pantothenic acid
- High in potassium
- Very high in riboflavin