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Last weekend, my husband and I had lunch at Nutmeg Bakery, one of our favorite local spots to eat outside when the San Diego weather is just right. Funny enough, every time my husband orders the Mexican mocha, I drink two or three sips and wish I could get my own! Lol. I love the way Nutmeg makes it, even with the almond milk. It’s sweet, yet has a good spicy kick to this fall comfort drink. So why don’t I get my own? Most almond milk at many of the large chain coffee shops and cafes don’t use unsweetened almond milk.

I had my first try of a Mexican mocha years ago when I was in college when you might have spotted me studying at neighborhood coffee shops. Back then, I don’t know that I was a huge fan. But I guess like most food and drink items anywhere, it all depends on who’s making it.

Interestingly, I found it to be a real treat when visiting Kauai that Garden Island Chocolate, a chocolate-making factory on the island made an organic version of this rich drink for a tasting. And, there it was… The intense flavor of coffee, chocolate, a hint of cinnamon, and chili spice to turn up the heat. Also, I’m quite sure the coffee and chocolatier company called Ki’ Xocolatl that my husband I visited in Merida (in the Yucatan) some years ago served up their own version. Afterall, it appears “xocolatl,” from the Nahuatl language pronounced “chock-oh-LAH-tul”, was a popular bitter drink of the Aztec and Mayan culture.

All that said, today I am sharing my recipe for a dairy-free Mexican Mocha, which is now available on the website. I actually make this in one of two ways, given which side of drinking coffee I fall on. As a former coffee addict, I was really bummed to find out from holistic practitioners years ago that coffee is not only a “poor sleep” habit enabler (yes, it sure was for me), but it can also exacerbate anxiety; cause dehydration; raise estrogen, especially if you’re Asian [1]; and put added stress on the adrenal glands.

As a breast cancer survivor, I limit coffee drinking and opt for matcha, a caffeine source that may have more antioxidants, depending on the sources you read. It has both a relaxing and energizing quality that is less likely to create an energy spike like coffee. Unfortunately, even green tea or ground tea leaves (aka, matcha) is one of many phytoestrogens and a group of other foods, such as dairy, berries, and nuts that contains higher amounts of estrogen. [1, 2] However, given many of these same foods contain a rich amount of healthy, anti-inflammatory qualities from antioxidants, I often weigh the options when it comes to foods containing phytoestrogens. I choose to eat or drink the ones that have higher overall benefits for my body over those that don’t.

If you get a chance to make this recipe, please consider leaving a review! As always, I appreciate the following and encouragement to continue providing recipes without a lot of advertising.

Yours truly,

Jacqueline

Sources

https://www.nih.gov/news-events/news-releases/nih-study-shows-caffeine-consumption-linked-estrogen-changes
https://www.medicinenet.com/what_foods_are_high_in_estrogen/article.htm

Dairy-Free Mexican Mocha

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Recipe by J. Irish, Ketolicious Eats Course: Morning Comfort Drink with a Spicy Twist

Servings

1 to 2

servings

Prep time

minutes

Try my dairy-free version of this rich comfort favorite with a spicy cinnamon and chili kick!

Approximate macros, using Cronometer, with 14 ounces of almond milk and espresso powder: 95 calories | 2.3g protein | 6.9g net carbs | 6.3g fat

Approximate macros, using Cronometer, with 14 ounces of almond milk and matcha powder:
100 calories | 4.5g protein | 5.4g net carbs | 6.3g fat

Ingredients

14 ounces 14 unsweetened vanilla-flavored almond milk, warmed on the stovetop in a stainless steel saucepan with a spout (or 2 minutes in the microwave)
1/4 cup 1/4 filtered hot water
1/2 tablespoon 1/2 organic espresso powder (I use a rounded 1/2 tbsp) OR use 1/2 regular tbsp of organic matcha powder (I buy mine from Costco), if avoiding caffeine from coffee
1-1/2 teaspoons 1-1/2 or slightly more organic cocoa powder (I use a rounded 1/2 tbsp, which is a little more than the equivalent 1-1/2 teaspoon measurement)
2 packets 2 (or about 5 drops liquid) Stevia
1 shake 1 organic Ceylon cinnamon powder
3 shakes 3 organic red cayenne pepper

Directions

In a tea pot, boil the water (about 8 to 10 minutes). Then, in a saucepan or other cookware with a spout for liquids, add the unsweetened almond milk, and set a timer for 8 minutes (too much longer and your boiling milk may overflow and burn).
Once hot, pour about 1/4 cup or (approximately 2.5 ounces) water into a large or tall mug, and add the espresso powder (or matcha), cocoa powder, Stevia, cinnamon and cayenne pepper.
Next, poor in the almond milk, sprinkle in more spice if you like, and enjoy!