I first started making this drink the beginning of summer and it's been a go to favorite. I usually stray from adding chocolate syrups in my coffee, but adding in the vanilla has given me a whole new love for mochas. This recipe is the perfect mix of chocolate and vanilla, without one flavor over powering the other.
Ingredients:
Vanilla Syrup:
1 tsp vanilla extract
1 tbsp agave syrup
1/4 cup warm water
Chocolate Syrup:
1 tsp cocoa powder
1 tbsp agave syrup
1/4 cup warm water
3/4 cup organic milk
2 shots organic espresso
Begin by making the vanilla syrup by pouring the agave syrup and water in a sauce pan and heating on the stove top. Stir continuously until it creates a thick, syrup texture. Stir in the vanilla extract. Once stirred, store in a sealable container. Repeat this step with the Chocolate syrup, stirring in the cocoa powder last. Triple the recipe if you'd like to make extra to use throughout the week.
Pour 1-2 tsp of each syrup (depending on how sweet you like your coffee) into your mug. Next, begin steaming the milk. Pull two shots of espresso, and quickly pour the milk on top. Stir and serve!
