Now that summer is coming (well in Australia anyways), I wanted to swap my coffee for something a bit more refreshing for the warmer weather. Most coffee shops that are nearby do not have almond milk or coconut milk and I try to avoid soy milk wherever possible due to the GMO implications, so a Becomingness creation was needed!
I decided to make a dairy-free ice-mochaccino, using an almond milk base. I was really impressed with the results - admittedly I am a regular consumer of almond milk (and haven't had regular milk for quite a while) - I don't know if you'd pick the difference unless you'd read the recipe.
The best thing about this drink is that it is super easy to make - Just add all the ingredients to a blender and blend it on high for a couple of minutes to get a frothy consistency.
I hope you enjoy my latest creation.
Dairy Free Mochaccino
- 1 cup almond milk
- 1 shot espresso (I have an Aldi Expressi machine)
- 1 small banana
- 1 tablespoon organic cacao powder
- 2 teaspoons maple syrup
- 1 teaspoon vanilla extract
- 4-5 ice cubes
Add all ingredients to a blender and blend until frothy.
Serve and enjoy.
Vanessa Vickery (or Ness as she is also known) is a qualified nutritionist and a mother of two energetic toddlers. She created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible information, as well as offering valuable products and services that promote motivation, empowerment, self-belief and happiness. She is also the author of the eCookbook, BecomingSweet – say yes to dessert again! Come say hello and follow Ness on Facebook, Instagram, Twitter & Pinterest.