Chocolate · Coffee + Cocoa
Protein Mocha
- Prep5 min
- Serves1
- Protein from the scoop20g
- FlavorChocolate
Your morning coffee and your protein, in one mug. This protein mocha is rich, chocolatey and ready in about 5 minutes, with 20g of plant protein from the Chocolate MycoProtein. It tastes like the mocha from your favorite coffee shop, and you can make it in your pajamas.
The trick is making a paste first. Froth or whisk the powder into a splash of warm milk until it’s smooth, then add the coffee. That’s it. No clumps, no gritty last sip.
Why you’ll love it
- A coffee-shop mocha at home. Chocolate, coffee and a foamy milk top, without the drive-thru line.
- One mug, five minutes. Brew, froth, pour. Done before your toast is.
- No clumps. The paste trick makes it silky every time.
- Sweet, your way. MycoProtein has no added sugar, so you decide how sweet it gets.
Our pantry picks
- Coffee: We like Chamberlain Coffee Organic Medium Roast Coffee Blend. It has notes of milk chocolate and graham cracker, which is pretty much made for a mocha. Short on time? Javvy Coffee concentrate stirred into hot water works too.
- Syrup: For a vanilla or caramel mocha, add a splash of Lakanto Vanilla Simple Syrup or Lakanto Caramel Simple Syrup. Both are sweetened with monk fruit.
- Extra chocolate: Want it richer? Stir in a tablespoon of Lakanto Sugar-Free Drinking Chocolate for a double-chocolate mocha.
- Sweetener: Prefer it plain-sweet? A teaspoon of Lakanto Classic Monk Fruit Sweetener with Allulose stirs right in.
- Milk: Whole milk froths the creamiest. Oat milk is our favorite dairy-free pick.
Tips and swaps
- Make the paste first. Powder plus a little warm milk, frothed smooth, before the coffee goes in.
- Don’t boil the milk. Warm it until it steams. Boiling can make it grainy.
- Got an espresso machine? Use 2 shots of espresso topped with about 6 oz of hot water.
- No frother? Whisk briskly in the mug. It won’t be as foamy, but it’ll be just as smooth.
- Afternoon mocha? Decaf works great.
Make it your own
- Peppermint mocha: add a splash of Lakanto Peppermint Simple Syrup and top with crushed candy cane.
- Gingerbread mocha: add a splash of Lakanto Gingerbread Simple Syrup and a pinch of cinnamon.
- Mexican mocha: add a pinch of cinnamon and a tiny pinch of cayenne.
- Iced mocha: make the paste, stir in chilled coffee and cold milk, and pour over ice. Or blend it up with our Peppermint Mocha Protein Shake.
Skipping the coffee tonight? Try our Protein Hot Cocoa.
Ingredients
- 2 scoops (40g) Chocolate MycoProtein
- 2 oz warm milk (dairy or oat), for the paste
- 8 oz hot brewed coffee (we like Chamberlain Coffee Medium Roast or Javvy Coffee concentrate) or 2 shots espresso plus 6 oz hot water
- 4 oz milk, frothed
- 1 to 2 tsp Lakanto Vanilla or Caramel Simple Syrup, optional
- Whipped cream (optional) and cocoa powder, for topping
Steps
- Add the MycoProtein and 2 oz warm milk to a mug and froth or whisk into a smooth paste.
- Pour in the hot coffee, stir in the syrup if using, and froth again for about 5 seconds.
- Top with the frothed milk, a little whipped cream if you like, and a dusting of cocoa.
