This recipe is dedicated to my handsome other-half Blair.
It was actually his idea. I bought the cocoa powder and coconut milk powder just as something I keep in the back of the cupboard “for a rainy day”.
Blair, however, made a suggestion as soon as he saw what I had bought from a local Indian shop.
He said “why don’t you try to recreate that Brazilian cappuccino powder* we have when we visit your parents?”
*He’s talking about a Brazilian brand called 3 Corações
It is my favorite brand of instant cappuccino. However, there’s no dairy-free option. Even though as you probably know I am not a vegan, and I do occasionally have dairy, I prefer to lead a daily life as dairy-free as possible.
So I took on the challenge to create a creamy vegan cappuccino that Blair & I can enjoy just as much as the Brazilian brand with a little nostalgia aftertaste.
By using a cup of black coffee, 1 table spoon of cocoa powder and four table spoons of coconut milk powder, and blending all the ingredients for at least a minute to get them as frothy as I could.
If you’re like me, someone who doesn’t have much of a sweet tooth and does appreciate a stronger coffee to a chocolaty flavor, use a tablespoon of molasses to sweeten the cococappuccino.
To make the “frothy heart”
I mixed 1 tablespoon of coconut milk powder with 1 teaspoon of warm water to dissolve it.
Then I added 1+1/2 teaspoon of melted coconut oil and blended everything for another minute.
The final touch
Grated 70% cocoa chocolate and coconut granules.