Perk up your morning with this Creamy Vegan Protein Mocha Latte! Unlike most mocha lattes that are laden with sugar and dairy, this one is vegan, refined sugar-free, and packed with 15 grams of protein!
1cup(240 mL) very strong brewed coffee, or an American (espresso + water)**
1/2cup(80g) shelled hemp seeds (also known as hemp hearts)
2tablespoonsraw cacao powder
1tablespoonunrefined coconut oil
Heaping 1/2 teaspoon ground cinnamon,plus more to taste
A couple pinches of ground ginger***
2-3teaspoonspure maple syrup,plus more to taste
Add the soy milk, coffee, hemp seeds, cacao powder, coconut oil, cinnamon, ginger, and maple syrup to a small or medium saucepan. Whisk well to combine and bring to a gentle boil over medium heat.
Reduce the heat to maintain a simmer for 5 minutes, then pour the mixture into a blender.1. NOTE: if you don’t have a high-powered blender, I recommend simmering this mixture a bit longer (10-15 minutes) so the hemp seeds have a chance to soften.
Start blending on low speed and gradually increase to medium or high speed. Blend until frothy and the hemp seeds have been fully blended up.
Pour coffee into a mug and dust with additional cinnamon, if desired.
* If you are intolerant/allergic to soy or just don’t like it, feel free to substitute with your favorite creamy plant-based milk (my favorites would be oat, cashew, or coconut), though it won’t have as much protein. 1 cup (240 mL) of soy milk has 7-8 grams of protein. If you have only sweetened plant-based milk, you may want to omit the maple syrup. ** Feel free to use decaf coffee as needed (that’s what I use)! And the coffee can be hot or at room temperature. *** You can add other warming spices such as a pinch of cardamom, cloves, nutmeg, or allspice.