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Creamy Mayan Mocha (Caffeine-Free Option!)


Cinnamon stick, cayenne, and maple syrup next to two mugs of our creamy Mayan mocha made with coffee or dandelion root

Anyone else have an awkwardly long list of modifications when ordering drinks from coffee shops? Welcome to the club. Sometimes we spare ourselves the embarrassment and make them at home.

Inspired by the dangerously delicious Mayan Mocha from Picnik, this creamy, dreamy drink is a little sweet, spicy, and chocolaty. It’s also dairy-free and can be made with dandelion root for a low-caffeine, coffee-free option. Let us show you how it’s done!

Collagen, cinnamon, cayenne, cocoa powder, almond milk, coconut milk, and coffee

This Mayan mocha gets its name from a traditional drink enjoyed by Mayans thousands of years ago. The chocolaty drink was made with crushed cocoa beans, chili peppers, and water and got its frothy foam by being rapidly poured between two cups immediately before serving. Talk about hard work!

Our very different, inspired-by version is similarly chocolaty, spicy, and frothy and heads into mocha territory with the addition of coffee (or dandelion root)!

After brewing coffee or dandelion root tea, you can either make the drink in a saucepan or use a milk frother. If you love the frothiness of coffee shop drinks but want to make your drinks at home, a milk frother is a game-changer!

Pouring almond milk into a saucepan with coffee, spices, and sweetener

Next, we add dairy-free milk, using a little coconut milk to create a super creamy result without any coconut flavor. The remaining ingredients are cocoa powder for richness, maple syrup (or another sweetener), and cinnamon + cayenne. For a protein boost, you can also add collagen or vegan collagen.

Pouring a frothy caffeine-free Mayan mocha drink into a glass mug

We hope you LOVE this Mayan mocha. It’s:

Rich
Creamy
Frothy
Warming
Subtly spicy
Lightly sweetened
& SO delicious!

It’s a lovely, cozy drink for chilly weather and has become one of our go-to morning beverages (in the rotation with matcha and chai!).

More Cozy Drinks

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Side view of a mug of our Mayan mocha recipe

Prep Time 15 minutes

Total Time 15 minutes

Servings 1 (Mug)

Course Beverage

Cuisine Dairy-Free, Gluten-Free, Vegan (optional)

Freezer Friendly No

Does it keep? Best when fresh

Prevent your screen from going dark

  • 2/3 cup strong brewed coffee or Teeccino*
  • 1/2 cup plain unsweetened almond milk (or oat or cashew milk)
  • 2 ½ Tbsp canned full-fat coconut milk (adds creaminess // or other rich, thick milk of choice)
  • 1 tsp cocoa powder*
  • 1 ½ – 2 tsp maple syrup (plus more to taste // or other sweetener of choice — we like maple syrup + a little stevia // honey, agave, or coconut sugar may struggle to blend in some milk frothers)
  • 1/8 tsp ground cinnamon
  • 1 tiny pinch cayenne pepper* (plus more to taste)
  • 1-2 scoops collagen or vegan collagen (optional)
  • COFFEE: Brew 1 ½ – 2 tsp instant coffee in 2/3 cup boiling water and stir to combine (or make strong coffee using your preferred method — you want 2/3 cup total liquid).
  • TEECCINO (for a caffeine-free coffee alternative): Brew 1 tea bag of Teeccino Dandelion Dark Roast in 2/3 cup boiling water for at least 10 minutes (longer for a richer flavor), shaking the tea bag a few times to infuse more flavor.

  • Add brewed coffee or tea to a milk frother (or saucepan) — we recommend this frother for a super frothy, coffee shop-style drink.
  • Add the remaining ingredients (almond milk, coconut milk, cocoa powder, sweetener, cinnamon, cayenne, and optional collagen). Turn the milk frother on to its warmest setting and let it do its thing! Or, if using a saucepan, whisk to combine, then heat over low-medium heat until warm (it won’t be frothy).

  • Enjoy warm topped with coconut whipped cream, shaved dark chocolate, and an extra sprinkle of cinnamon (all optional). Best when fresh.

*Coffee gives this mocha a stronger coffee flavor, but Teeccino Dandelion Dark Roast is a delicious, caffeine-free option with a subtle coffee flavor.
*Cocoa powder does contain a small amount of caffeine. For a fully caffeine-free option, you could try roasted carob powder, but we haven’t tested it in this recipe. Let us know if you try it!
*Cayenne can vary in heat level depending on brand, freshness, etc. Start with a tiny pinch and add more to taste (up to ~1/8 tsp).
*Nutrition information is a rough estimate calculated with the lesser amount of maple syrup and without optional ingredients.

Serving: 1 (10 oz.) mug Calories: 108 Carbohydrates: 9.4 g Protein: 1.3 g Fat: 7.7 g Saturated Fat: 5.9 g Polyunsaturated Fat: 0.3 g Monounsaturated Fat: 0.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 96 mg Potassium: 186 mg Fiber: 1.4 g Sugar: 6.5 g Vitamin A: 260 IU Vitamin C: 0 mg Calcium: 241 mg Iron: 0.9 mg





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