Are you looking to add some color to your morning coffee routine? Then, make this easy, healthyish, delicious, and dairy-free pink mocha right in the comfort of your own home!
Ingredients
- Double shot of espresso or half a cup of strong coffee
- 1 tablespoon grated raw beetroot
- 2 tablespoons maple syrup
- 1 tablespoon chocolate sauce add 1 more tablespoon if you like your mocha very sweet
- 1 cup of almond milk
- OPTIONAL: Dairy-free whipped topping
Instructions
- First, wash the beetroot and peel off just half of it.
- Then, grate the peeled portion so you have about 1 tablespoon of fresh, raw, grated beets.
- Heat the almond milk by placing it in a microwave-safe mug and microwaving it for 1–2 minutes. Carefully remove it from the microwave.
- Add the grated beetroot and the maple syrup to the almond milk. Mix well and set this aside.
- In another mug of your choice, add the chocolate sauce.
- Then, add in the espresso and stir well so the chocolate sauce mixes into it.
- Finally, using a strainer (so the chunky bits of beetroot do not make it into the mocha) pour the beet and maple almond milk through the strainer into the coffee with the chocolate sauce.
- If you like to (by the way, this is optional) you can top this with some dairy-free whipped cream and drizzle on any remaining beet milk on top of it and this Pink Mocha is ready to enjoy!
Notes
When making this Pink Mocha, a good quality chocolate sauce is a must. I am not being paid to say this currently, but, my favorite chocolate sauce is Monin Dark Chocolate. My daughter introduced me to Monin, and it has kept me from spending an arm and a leg on coffee from various coffee establishments. Now, you could also use a white chocolate sauce if you prefer.
Nutrition
Serving: 1g | Calories: 247kcal | Carbohydrates: 51g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Sodium: 46mg | Fiber: 1g | Sugar: 43g
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