Guest guest Report post Posted November 19, 2009 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 ********************************************************** " Annie Littlewolf " <mkdebord wrote: > Could you post your recipe for your mocha with Agave nectar?..) Quote Share this post Link to post Share on other sites
Guest guest Report post Posted November 19, 2009 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 Quote Share this post Link to post Share on other sites