Hiiiii!! Happy Monday. I hope you all had a good weekend! And I hope all my American friends are excited for your thanksgiving dinners this week! If you are still looking for some recipe ideas, check out these mashed potatoes, these roasted veggies, and these cupcakes. Such good recipes and I am obsessed with making them right now so I know you will be too. Okay, now onto today’s recipe!
You should know by now how much I love coffee. I actually went to an Espresso 101 seminar last Friday at Cortado Tasting Room here in Halifax and I learned SO MUCH. We got to use a $40,000 espresso machine (goals), tasted a bunch of coffee and learned some latte art tips. Overall, it was right up my alley because I. Love. Coffee. Like, a lot.
So for this coffee recipe, I wanted it to be extra. I am not a fan of leaving the house lately due to the second wave of Covid here in Nova Scotia, so I am trying to make coffee shop-worthy drinks at home. And let me tell you, there aren’t many coffee shops where you can find an insane drink like this.
Cocoa + coffee combined to make the mocha, frothed vanilla oat milk, a scoop of coconut whip, homemade caramel sauce and salted pretzel crumbs on top. I mean, you just can’t top this.
Looking for more coffee recipes?
Check out my other coffee recipes, as well as alcoholic & non-alcoholic drinks here.
Love this mug?
Its from Anthropologie! I love them so much! They are the perfect size for a latte and I love that the wide surface area allows me to better practice latte art without spilling. Grab a set here! This is an affiliate link.
Mocha coffee with frothed oat milk, cocowhip, homemade caramel sauce and salted pretzel crumbs.
1 tbsp cocoa powder
1 tbsp sugar
1 cup brewed coffee (or 1 double shot espresso + 6 oz hot water)
1/2 cup oat milk (vanilla flavoured, if you’re into that)
1 tbsp caramel sauce (recipe below. I like to make a full recipe, and keep it in a jar for things like this!)
coconut whipped cream
2 salted pretzels, crushed
1 cup cane sugar
6 tbsp vegan butter, room temperature
1/3 cup coconut cream
Make the caramel: In a small pan on the stove, add the cane sugar and heat on medium, stirring frequently, until dissolved. It will turn crumbly, then start to brown, and then become liquid.
Remove from the heat and add the vegan butter – it will bubble! Whisk vigourously, being careful not to splash, until combined. Add the coconut cream and pinch of salt and whisk until fully combined and smooth. It takes at few minutes and some strong arm muscles but eventually it will become smooth. Set aside.
Make the mocha: in a large mug, add cocoa powder, sugar and hot coffee or espresso + hot water. Stir until sugar and cocoa is dissolved.
Use a milk frother to froth the oat milk, then add it to the mug. I use the steam wand on my espresso machine for this. But you can also froth milk in a French press, on the stove or with an electric frother. See how to here.
Add a scoop of coco whip, then a drizzle of caramel and the crushed pretzels.
Liv B is the recipe developer, video content creator, and photographer behind itslivb.com and the Liv B Youtube channel. She is the author of the best selling cookbooks Liv B’s Vegan on a Budget and Liv B's Easy Everyday. She lives and works out of her home with her husband and videographer/editor Greg, and their two dogs, Willa and Hazel.
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