Vegan Mocha Latte
Rich, chocolatey, and deeply caffeinated, this mocha latte is the kind of drink that makes you want to linger over your morning a little longer. A quick whisk of cocoa powder, maple syrup, and hot water creates a silky chocolate base that dissolves completely before the espresso even hits the mug — no clumps, no bitterness, just smooth mocha flavor. Plant-based milk gets gently warmed on the stovetop and frothed until foamy, so you get that café-style pour without setting foot outside. The pinch of salt is a small but mighty touch that rounds out the chocolate and keeps the sweetness from going overboard. Maple syrup does double duty as both sweetener and a subtle flavor layer that pairs beautifully with the cocoa and coffee. If you've ever felt like dairy-free lattes from coffee shops taste a little flat or overly sweet, making it yourself with this method is genuinely eye-opening.
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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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