Cafe Mocha with Hazelnut Milk

MAKES 1 SERVING • PREP TIME: 5 minutes • COOK TIME: 5 minutes

Someone asked me why we were doing coffees in this book. Truth is, coffee drinkers love their joe, and a little bit of caffeine is good—and energizing—for the brain’s  opamine receptors. That said, the motto in the Katz kitchen is, if you’re going to do something, do it right. Instead of store-bought mochas—which, if you add syrup, contain who-knows-how-much sugar or corn syrup—our way is to combine top-notch cocoa powder, a hit of coffee or espresso, a half-cup of steamed hazelnut milk  for that special heady taste, and a pinch of cinnamon or a cinnamon stick. I swear this is like drinking a candy bar minus the sugar. Trust me. Try it. 

1/2 teaspoon unsweetened cocoa powder
3/4 cup brewed coffee or 1 to 2 shots espresso
1/2 cup Hazelnut Milk  or store-bought organic hazelnut milk, steamed or warmed
Dash of cinnamon and/or nutmeg

Put the cocoa powder in the bottom of a coffee cup. Add the coffee and top with the hazelnut milk and dash of cinnamon.

COOK'S NOTE: Both almond milk and hazelnut milk will separate slightly because of the acidity of the coffee. Foaming the froth will hide that and add mouthfeel, so you can enjoy your dairy-free latte.

Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.