I almost always say, “no, thank you” to coffee when I’m at someone else’s home. Why? Because I’m picky about my coffee! In fact, I used to not like coffee at all. I always liked the smell of it, especially walking past those specialty coffee shops, but never liked the taste. After years of starting work anywhere from 4:30-6:00am, I needed something to start my morning. Over time and too many early mornings of hitting the snooze button – I began to actually like coffee… Well, I began to like *some* coffee.
One day, while my daughter and I were visiting a dear family friend, Rabbi Feintuch, he offered to make me a cup of his great coffee and I declined. I could tell that he was a little disappointed.
“Are you sure?”, he asked.
“Thank you, but yes, I’m sure.”
We continued with our conversation a few minutes more and he offered the coffee again. I declined …again. He gave me a sales pitch on this coffee! “It’s good for you… I drink this for breakfast and it’s filling… it has healthy stuff in it… dark chocolate, cinnamon…” and he’s going through the list.
Now Rabbi Feintuch is one of the kindest and most hospitable people I’ve ever known, and he was very excited about this special drink. Obviously! A few more minutes passed. I was offered this drink yet again and this time I didn’t have the heart to decline the coffee.
Not only did he make the coffee drink for me, but he wanted me to follow him to the kitchen to watch him – and to teach me how to make it. To my amazement, it was delicious! Since then, not only have I made this at home, but I’ve had the opportunity to make it for family that came in from out of town and it was a big hit!
I’m so glad and thankful for his persistence! I asked him if it would be okay to share the recipe with y’all, and he didn’t hesitate to say, “YES”!
First, pour hot brewed coffee into blender. Add chocolate, agave nectar, coconut oil and cinnamon.
*Honey can be substituted for agave nectar. I’ve tried both and both are delicious.
Blend approximately 5-10 seconds.
Add unsweetened vanilla almond milk and blend again until slightly frothy. *Coconut milk or a blend of almond/coconut milk may be used instead of almond milk. I’ve experimented with all three and used whatever I had on hand. They’re all great, so it’s really a matter of preference.
Pour into your favorite coffee mug and enjoy!
I love flavored iced coffee. In fact, it’s my preference. If you want to try it iced, here’s a few tips: make sure that when you blend this, the coffee is hot. Otherwise the chocolate, coconut oil and agave nectar won’t blend well – at all. Refrigerate for at least an hour. The chocolate, coconut oil and nectar will somewhat solidify, so I microwaved it for approximately 15-20 seconds. It was just enough to have a cold mochaccino without the solidification.
For an extra special healthy *breakfast, snack or quick pick-me-up, pair it with my healthy Copycat Lärabar Cherry Chocolate Chip Bites!
- 8oz. (236ml) your favorite fresh brewed coffee
- ⅓ cup (80ml) unsweetened vanilla almond milk *you can substitute coconut milk or an almond/coconut milk blend
- 1 square (15g) Ghirardelli Chocolate Intense Dark Bar Midnight Reverie 86% *see note
- 1 tablespoon (21g) agave nectar *can substitute honey
- 1 tablespoon (12g) cold pressed extra virgin coconut oil
- 1 teaspoon cinnamon (I use Saigon cinnamon)
- Pour hot coffee into blender
- Add chocolate, agave nectar, coconut oil and cinnamon.
- Blend until chocolate is incorporated.
- Add unsweetened vanilla almond milk and blend again until just frothy.
- Pour into your favorite coffee mug and enjoy!