Warm up with this spiced orange mocha that comes together in a saucepan on the stove. I use an immersion/upright blender to get it extra frothy. The classic combination of chocolate and orange is festive, decadent, and beautifully complimented by warm spices like ginger and cinnamon. Similar to my almond butter hot chocolate, this coffee beverage combines chopped dark chocolate and unsweetened cocoa powder for a rich depth of flavor over an espresso base. I love to take it over the top with a dollop of whipped coconut cream.
Chocolate and orange together is one of my favourite winter holiday flavors! See also: my vegan chocolate orange cheesecake and this chocolate orange bundt cake recipe. Bright citrus and deep chocolate come together in this festive mocha that’s perfect for sipping on a weekend morning.
More cozy drinks to warm up with:
A classic mocha is essentially a latte (espresso plus steamed milk of choice with a bit of foam to top) with chocolate syrup added to the base. I do cheat a bit and skip the syrup making step. Instead, I have you heat up some non-dairy milk with maple syrup, chopped dark chocolate, cocoa powder and a few other things. This combination brings that deep chocolaty flavor and complimentary sweetness.
Once the chocolate is melted into the non-dairy milk (you’ll want to whisk often), I like to froth it up a bit with an immersion blender. You can also accomplish this by blending in an upright, vented blender. You want to use something with a blade to liquify the bits of orange zest. The choice is yours!
I would not call this an everyday kinda coffee drink because it is on the rich side. It could even work as a dessert coffee situation! For those that imbibe, a splash of Orange Liqueur would fit in nicely (along with a plush seat by the fire). I also have to mention that the orange flavor from orange zest is ✨subtle✨. If you’d like a more overt orange flavor, I’d seek out orange extract from the baking aisle and use 1/4 teaspoon here.
Cozy Spiced Vegan Orange Mocha
This vegan orange mocha coffee drink is accented with warm spices like ginger and cinnamon. Fragrant orange and rich chocolate are a decadent combination with an espresso base. Festive and fun!
Servings 2
Ingredients
- 2 ½ cups non-dairy, unsweetened milk of choice
- 1 ½ tablespoons unsweetened cocoa powder
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- 2-3 tablespoons maple syrup
- 2 teaspoons orange zest
- 1 oz (28 grams) dark vegan chocolate
- ½ teaspoon vanilla extract
- tiny pinch sea salt
- 2 double shots espresso
- whipped coconut cream to serve, optional
Notes
- Traditionally a mocha is made with chocolate syrup, but I skip this step in favor of melting everything together in a pot and frothing it up with an immersion blender. You could also do this by blending it up in a high powered, vented blender.
- The orange flavor from the zest is ✨subtle✨. if you want something stronger, I recommend seeking out orange extract and using a 1/4 teaspoon of that.
Instructions
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In a medium saucepan, combine the non-dairy milk, cocoa powder, ginger, cinnamon, maple syrup, orange zest, chocolate, vanilla, and salt. Turn the heat on to medium and simmer until chocolate is completely melted, stirring often. Right before serving use an immersion blender to “froth” it up a bit and to liquify the orange zest. Alternatively, you can transfer to an upright vented blender for this step.
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Pull the espresso shots into 2 mugs. Top the espresso with the chocolaty spiced milk mixture. Finish the mochas with whipped coconut cream, shaved chocolate and extra orange zest if you like. Enjoy!