My Hot Chocolate-Mocha
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A cold front is moving in to Oklahoma this afternoon and I plan on being fortified with my favorite hot drink. I call this drink a hot chocolate-mocha rather than just plain mocha because mine starts out with a solid hot chocolate base, unlike a mocha you get at a coffee shop where they start with a couple of big squirts of chocolate sauce then add coffee and hot milk. While I fully appreciate a good coffee shop mocha, I prefer my version. Here it is:
Hot Chocolate Mocha
1 cup soy milk
1/4 cup hot, freshly brewed coffee
2 heaping tbsp. Hershey’s Cocoa
2 packets granulated stevia (I use Truvia, but use whatever sweetener in whatever quantity gets your teeth tingling)
couple good dashes cinnamon
In a generously-sized mug, whisk together the cocoa, stevia and cinnamon and set aside. Heat 1 cup soy milk (I use a measuring cup in the microwave). Pour a little bit of the hot soy milk into the mug and whisk until you have a nice, thick paste. You’ll be tempted to spoon it out and eat it, but don’t. Slowly pour in the remainder of the soy milk and whisk until smooth. Add the hot coffee, stir and sip along with biscotti, chocolate chip cookie, slice o’ pie (like my easy chocolate creme one) or solo.
I would be remiss if I didn’t mention the various kinds of incredible coffee we’ve been enjoying over the past year (we “just say no” to Starbucks, for reasons too numerous for this post). Jack Mormon’s in Salt Lake City is a stellar local roaster with tens of different kinds of beans and blends. We love their cuarenteno and espresso beans. They roast their beans the day they use them – right where you can see ‘em and smell ‘em. They have one of those cool Clover machines and they’re always happy to tell you how it works – and they love to talk about coffee beans.
Last time I was in SLC I also picked up a few bags from Rimini Coffee – another local roaster. They’ll spend as much time as you’ve got talking about their blends and helping you choose ones you’ll probably like. I walked out of their shop with three different kinds: Milano, Baldoria and Magnificent Seven. All three have made delicious cups of coffee and rich hot chocolate-mochas. I’m looking forward to trying some of their other blends.
And finally, a nod to an OKC roaster (among several in town – cool, huh?): Elemental Coffee Roasters. I’m still in the research phase with these guys, but so far the brewed nectar from their beans has been very tasty. I’m glad to be able to support a home team.