White chocolate mocha is my jam. Enjoy!
1 tsp agave nectar
1 tbsp water
1 1/2 tbsp organic white chocolate chips
1 cup almond milk
2 oz shot of organic espresso
Begin by melting the chocolate chips on the stove top on low heat. Once melted, stir in the water and agave nectar. This will be your coffee syrup. Once completely mixed, pour one tbsp of syrup into your coffee mug. Depending on how sweet you like your coffee, you can extend or lessen the amount of syrup used. Next, add the shot of espresso (or double the strength dark roast coffee). Steam the milk, and pour it on top (if you don't have a milk steamer, heat it on the stove at 150 degrees, whipping it vigorously the last minute to create a foam. Be sure to not let the milk boil, which changes the taste of the milk).
You can find my first Coffee Diaries post here.