Recently, I’ve noticed a bit more change in my pocket and a bit higher balance in my fun money. Since I’ve been buying more things I actually want, I couldn’t help but pause when I saw. Did I forget to put something under me? Maybe there’s a credit card somewhere we didn’t pay off this month? Nope. I look back and notice the only thing different is that I’m not spending 30 dollars a month on crafted coffee. Not that I treated myself to coffee that often, but, at 7 dollars a drink here, it doesn’t take many trips a month before it puts a huge dent in my spending cash.
I credit my lack of consumption not on cutting back, rather, on learning to make my own at home.
Combining the creamy sweetness of chocolate and the amazing taste of coffee was perfected right at the start of the century. Since then a cafe mocha recipe has been the favorite of coffee drinkers in nearly every country! Creating the perfect mocha isn’t nearly as complicated as it sounds and surprise! It uses the same ingredients you have at home. This recipe, while not the most traditional, doesn’t fuss around with syrups and sauces which clutter up your counters.
If you want our cafe mocha recipe to have a sweeter taste, opt for milk chocolate powder, if you want a richer taste look for dark chocolate powder or use cocoa powder designed for baking.
There’s no right or wrong way to enjoy this amazing drink, we like to experiment with nut seasonings and caramel flavoring. Although, vanilla will taste just as good when mixed into the milk before stirring. For best practices avoid French Press coffee unless you have a fine filter and opt instead for Moka, Chemex, or drip coffee which will have a clearer body. In a pinch, we also use chocolate syrup which is a fine substitute if you’re desperate. Though, we would encourage you to mix well with the milk before adding to your coffee — since the syrup sinks to the bottom of straight coffee.