Deanna Cafe Mocha

[Guest guest]

Annie,

I like to either brew a pot of Hazelnut decaf Coffee or use Nescafe Classico

instant coffee.

 

For 2 cups

**1 cup of brewed (med.strong) coffee (cooled)

1 cup chocolate soy milk

1 Tab. organic powdered chocolate (mix and disolve the powdered chocolate in a

small amount of warm coffee before adding to other ingredients)

**1/2 Tab. Agave Nectar

Scant amt. of liquid vanilla (add vanilla last right before serving)

 

Use a small wire whip and stir the ingredients together.

I then re-heat the Mocha on the stove.

For company, a dollop of whipping cream on top at serving time is a treat.

 

**The reason I use Agave Nectar is because of the flavor. Granulated sugar has a

distinct often *metalic* taste and honey has too strong of a flavor with the

chocolate.

 

** I often brew a whole pot of coffee, grinding the beans fresh.

I then store left-over coffee in the fridge in a glass jar.

That way you can have your cuppa for breakfast and a Mocha in the evening.

Deanna in Colorado

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" Annie Littlewolf " <mkdebord wrote:

> Could you post your recipe for your mocha with Agave nectar?..)

[Guest guest]

Thanks, Deanna! I passed by the Agave Nectar today in the health food store -

meaning to come back and get a bottle of it - my mind was focused on something

else beyond that aisle. Then I forgot to come back and get it. I'll put it on my

next shopping list. I have chocolate rice milk, I suppose that will substitute

for the chocolate soymilk okay, do you think? And the powdered chocolate - do

you mean cocoa? or do you mean ready-to-make chocolate milk?

Annie