In keeping with the subject of The Zeit’s: Iced Coffee: Get Your Low-Calorie Fix at Home, I thought I would share my Vegan, non-dairy mocha version.
1/4 – 1/2 c Espresso or your choice of coffee
1/2 c soy milk
1/2 c almond milk(unsweetened)
2-3 T baking cocoa
1 t sugar(optional)
While coffee is brewing, combine both soy and almond milk and heat up on stove top or in a microwave safe container(I use a glass measuring cup).
Measure out cocoa and sugar in mug/cup of choice.
Pour 1/4 – 1/2 cup brewed coffee over dry ingredients and mix until completely blended.
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