Maple Maca Mocha – a delicious recipe with powdered maca, cocoa, maple, coconut milk, vanilla bean, shots espresso. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Warm your coconut milk on the stove - add your scraped vanilla bean and whisk to get it all distributed. You can place the whole vanilla bean shell into the pot to diffuse more vanilla flavor - just pull it out before serving.
2
Whisk in the rest of the ingredients. Keep whisking. Yes, keep whisking.
3
Let it warm up on the stove on low-med heat for 5-10 minutes, whisking often. DO NOT BOIL. You just want to warm it enough to dissolve the powders and get to a nice drinking temperature.
4
Whisk again, remove from heat, pull out your vanilla bean pod if you have one in there.
5
Taste it. This is a low sugar version, if you like it sweeter, add more maple syrup or coconut palm sugar to taste.
6
Zest orange over the top for an extra boost of flavor (optional).
7
Drink!
210
kcal
Calories
7
g
Fat
19
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 tablespoons powdered maca, 3 tablespoons unsweetened cocoa powder, 3 tablespoons maple syturp, 3 cups coconut milk (the thinner drinking kind), and more.
Yes, Maple Maca Mocha falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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