Eosinophilic Esophagitis Friendly Vegan Iced Mocha
Total time5 min
Prep time5 min
Cook time0 min
4.6(28)
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Learn more →Ingredients
1 serving
- 2 shots (2 oz) espresso, freshly brewed and cooled to room temperature
- 1 tbsp unsweetened cocoa powder
- 1 tbsp maple syrup
- 1 cup plant-based milk
- 1 cup ice
Instructions
- 1
In a small bowl or mug, whisk together the espresso, cocoa powder, and maple syrup until the cocoa is fully dissolved and the mixture is smooth with no dry lumps.
- 2
Fill a tall glass with the ice, then pour the plant-based milk over the ice.
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