My Special Non-dairy Mocha Recipe
Due to popular demand from clients and friends — and because I teased you in this this earlier post, here’s my favorite recipe for non-dairy mocha. I make this stuff a pitcher at a time and store in the ‘fridge in this easy-to-clean wide-mouth Nalgene water bottle.
It’ll keep for up to 2 weeks, allowing you to have a rich, creamy, chocolaty, coffee treat — without dairy — any time you like (and, with your own chosen level of caffeine.) It gets creamier and tastier as the week goes by.
- 1 cup raw organic cashews, soak in water for 24–72 hours in the refrigerator.
- 6 tbsp organic cacao powder
- 6 capfuls (from the bottle) of organic vanilla
- 6 tsp of instant coffee. (I use half Folger’s decaf and half instant espresso)
- 4 cups of filtered water
Put it all in a Blendtech or comparable device. I use this one. Process on “whole juice”, and you’ll get ~ 5.5 cups of dark, rich, non-dairy mocha.
After it sits in the fridge, shake well before pouring and stir often while drinking. I like this as much as any commercial version, and it’s way less sugar & fat, plus nutritious. Part of my breakfast most mornings.
I hope you like the above. If you have a similar recipe you like and want to share, please do that below. If you have any questions or other comments, please leave them and I’ll make sure to respond.
Be well and happy!