Eosinophilic Esophagitis Friendly Vegan Mocha Latte
Total time10 min
Prep time5 min
Cook time5 min
4.9(17)
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Learn more →Ingredients
1 serving
- 1 tbsp unsweetened cocoa powder
- 1 tbsp maple syrup
- 2 tbsp hot water
- 1 oz (2 tbsp) espresso or strong brewed coffee
- 1 cup plant-based milk
- 1 pinch salt
- ¼ tsp vanilla extract (optional)
Instructions
- 1
In a large mug, whisk together the cocoa powder, maple syrup, and hot water until smooth and no dry cocoa remains — about 30 seconds of vigorous stirring.
- 2
Brew 1 oz of espresso directly into the mug over the cocoa mixture, or stir in 2 tbsp of very strong brewed coffee. Add the vanilla extract, if using, and the pinch of salt, then stir to combine.
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