17 July 2012

Maple Mocha Cappuccino

Our real food diet includes real drinks. Cans and bottles are out, as are sachets of ready-to-mix coffee and other milk flavourings. And those wonderfully delicious offerings at my favourite coffee shop are gone too.

You all know I love my coffee, so I had to find a real food alternative to the one I enjoy with Mum on a Thursday. This is it. It is so good. And it is real - no artificial sweeteners or flavourings in this delightful beverage.

If you don't have an espresso machine, Robert Timms to a range of coffee bags that are very good (I use them when we go camping).  You could make a strong instant coffee but it's just not the same. Go for the espresso if you can.

Maple Mocha Cappuccino

1 teaspoon unsweetened cocoa
1 teaspoon 100% pure maple syrup
1 shot of espresso
¾ cup low fat milk

Heat the milk in the microwave for two minutes. If you have a milk frother use it to heat and froth the milk to make your cappuccino. Mix the espresso, cocoa and maple syrup together, stir until the cocoa has dissolved.  Pour into a mug. When the milk is ready pour into the coffee mixture and you have your maple mocha cappuccino.

If you like a frothy coffee, use low fat milk, it froths up much better than full cream. If you don't have maple syrup, try honey as the sweetener, it's just as delicious.

Aldi has their own maple syrup for an excellent price, Coles and Woolworths both stock a couple of different brands or you can by it in 1 litre bottles from Costco for under $15, the best price I've seen.

I use Hershey's cocoa, it is the best cocoa I've ever tasted, it actually smells and tastes like chocolate.

1 comment:

Anonymous said...

I use Dutch Cacao as I think IT is the very best!
SereneBee in East Vic Park