Bleh. It's dreary and rainy and chilly and I want a mocha. Starbucks is too far away especially since it's pouring out and spending the $4+ for a tall mocha with soy and added vanilla syrup isn't really within the budget right now. I'm reserving my Starbucks treat for when they have Gingerbread again closer to Christmas.
So I'm going to try this DIY style and hopefully it's good. I have vanilla soy, I have chocolate syrup and I have coffee concentrate normally used for iced coffee. Sadly I do not have whipped cream or chocolate shavings. Boo.
So I'm starting by microwaving 1/3 cup coffee concentrate and 2/3 cup vanilla soy milk until it's nice and hot. I left just a bit of room for the chocolate sauce and a dab of cream. I also had to add a bit of simple syrup because I like my stuff super sweet.
Holy crap, I just remembered we have these! Mmmmm, sprinkles!
The verdict: Not quite Starbucks quality, maybe because I'm not normal and always get a ton of whipped cream on my drink, even if it's made with soy. That may be the problem, it just doesn't taste creamy or vanilla-ey enough, it's still quite enjoyable and better than a lot of other coffee shop drinks I've had.
Coconut cream (buy a can of coconut milk, let it seperate at room temperature and skim off the liquid on the top) is supposed to be really rich & creamy, great for beverages like coffee.
ReplyDeleteThat sounds pretty good. You would just use it as a substitute for cream then? I could use the rest of the coconut milk for smoothies.
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