Note from Mommypotamus: I started journaling this year, and one of practices I’ve committed to is writing down three things I am grateful for every day. You know what makes it onto the list pretty often? Coffee, of course! One cup lasts me all day, so I like to take a few extra minutes to make it special. If you’re like me, you’re going to love this guest recipe from Loriel of Naturally Loriel . . .
Sometimes you gotta do, what you gotta do.
It doesn’t help that lattes have always been my weakness; it might be because I was born and raised in California and that’s just what we do. The only problem is that a couple years ago I started having unexplained chest pains and no one could figure out what was going on. After lots of different tests, visits to different doctors (many telling me that I was too young to have any heart problems), and finally the key visit to a Naturopath, we found out that dairy was causing my chest pains. You can read my story here.
I couldn’t believe something like dairy could have such a huge impact on my health and well-being. That moment I truly felt the power of food and how it could work with you or against you.
She told me to stay away from dairy completely but since then, I have found what type of dairy my body responds to best. Thankfully butter and sour cream are tolerated but milk, cream, and ice cream were on the no-go list. This ultimately meant that I couldn’t enjoy a latte without having severe stomach cramps and feeling like my heart was going to fall out of my chest.
Desperate times called for desperate measures so I invented a dairy-free iced maple chai tea latte to replace the dairy alternatives at the coffee shop. Let me tell you, a homemade version never tasted so good. I felt pretty much at peace and satisfied with my alternative.
That is, until my sister was in town visiting and she got a frappucino from Starbucks. Something about the whipped cream and almost slushy drink on a hot Florida day sounded so enticing. However, out of all the coffee drinks, frappucinos would put me out for the count.
Naturally, I headed to my kitchen to make a dairy-free alternative that would blow those $5 drinks made with GMO-milk and weird sweeteners out of the park.
Enter this dairy-free copycat mocha frappucino recipe.
Made with creamy coconut milk and sweetened with homemade chocolate syrup, it has the perfect amount of coffee flavor. It’s not super chocolately, so if you’re having a chocolate attack, I would add an extra tablespoon of cocoa powder. I prefer a moderate level of sweetness, so I go with three tablespoons.
If you have a little more time on your hands, make up some homemade whipped cream (or whipped coconut cream) and shave some chocolate on top.
You might want to brew extra coffee and freeze it in ice cube trays so you can quickly whip up a mocha on busy days. Drink up, mama!
Dairy-Free Frozen Mocha Cappuccino
Yield 36 oz
- 2 cups double strength coffee, 8 Tbl coffee to 2 cups of water (I used organic french roast)
- 2 ¼ cup coconut milk (how to make coconut milk)
- 3 tablespoons cocoa powder (where to buy cocoa powder)
- ¼ cup maple syrup (where to buy maple syrup)
- Dash vanilla extract (where to buy gluten-free vanilla extract, how to make vanilla extract)
- Pinch sea salt (where to buy sea salt)
- Brew coffee, pour into ice cube molds, and freeze until hard. To make the chocolate syrup, combine cocoa powder, maple syrup, vanilla, and sea salt in a bowl and mix with a fork. Don’t worry about incorporating it all the way because it’s going to go in the blender. Place coffee ice cubes, coconut milk, and chocolate syrup in a blender. If using a high powered blender, select the “ice crush” mode or blend until incorporated and ice is fully crushed.
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