Dandelion Mocha
The raw cacao in the recipe does have a little bit of caffeine and can help to support healthy energy levels, which you might enjoy especially if you’re a coffee drinker. This mocha is rich and full of flavor and a delightful treat for anytime of day. Don’t skip the dash of nutmeg on top!
The thing I love most about this recipe is that you can make the syrup once and depending on how big your sweet tooth is, it can last you 1-2 weeks. All you have to do is stir in some warmed or steamed milk!
INGREDIENTS
dandelion-mocha syrup
(makes ~ 1 1/2 -2 cups = 10-12 servings)1 cup water
3 tablespoons Danoffee Dandelion root coffee
1 tablespoon cacao
1 cinnamon stick (or 2 teaspoons ground cinnamon)
1/2 teaspoon vanilla
3/4 cup sugar (coconut palm sugar, cane sugar, honey, or barley malt syrup are all great options)
dandelion mocha
1 cup non-dairy milk, warmed or steamed
2-3 tablespoons dandelion-mocha syrup (depending on your preference for sweetness)
dash of ground clove
dash of ground nutmeg (or freshly grated!)
DIRECTIONS
dandelion-mocha syrup
In small sauce pan, combine water, Danoffee coffee, cacao, & cinnamon, sugar. Bring to a boil, reduce heat to a low boil, and cover. Continue to simmer on low heat, covered, for 5-10 minutes.
Remove from heat and use a fine mesh strainer to strain out liquid into a glass jar.
Add vanilla of your choice. Stir until is completely dissolved.
Once completely cooled, seal tightly and store in the refrigerator until ready to use. The syrup will keep in your fridge for a few weeks.
dandelion mocha (1 serving)
To make the dandelion root mocha, add the milk (non-dairy or dairy) to small saucepan. Heat to just below a boil. (Or steam if you have a milk steamer for a frothier mocha.)
Pour milk into your favorite mug. Add dandelion-mocha syrup & stir to combine thoroughly.
Sprinkle a dash of clove and nutmeg on thetop. Enjoy!
Serving Ideas: Add shaved dark chocolate on top of your mocha. You won’t regret it!
