Black and White Maca Mocha

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We've been making this warming drink for years.  It's kind of a riff on bulletproof coffee.  Now I love coffee, but it really doesn't love me.  Coffee caffeine either puts me to sleep or makes me want to crawl out of my skin, and it doesn't really sit well with my eldest either.  So around ten years ago I found this recipe and started making it with Pero, which is a chicory based coffee substitute.  I've had great luck substituting Pero for instant coffee in other coffee centric recipes like Dalgona coffee.  We've been making it this way ever since.  The maca is there as an adaptogenic superfood additive.  I probably found this recipe while researching the benefits of maca powder.  It has a wonderful, caramel like flavor to me in this application.   (There is a faded computer printout of the ingredients in large print on the fridge that I made for my daughter to follow.  Over the years, I also added hand written instructions for reheating leftovers in the airfryer, cooking rice in the instant pot, and an Asian style dipping sauce as well!)  

 ..... 

Aha, I finally found where I first learned the recipe this one is adapted from!  Wardee Harmon's traditional cooking school blog.  And it was originally half milk and half brewed coffee, hence the black and white name.  We simplified it to this version over the years.

 
This rich mugful is comforting and filling, and not just a sweet coffee drink that will add to an afternoon crash later.  We really love the version we have settled on over the years.  Hope you enjoy it!

Black and White Maca Mocha
serves 1

1 cup milk (dairy or non-dairy is fine)
1 tbsp butter
1-1½ tbsp maple syrup
1 tbsp cacao or natural cocoa
1 tbsp Pero instant beverage (or instant coffee)
1 tsp ground maca powder (we use red maca for this)
⅛ tsp instant espresso (optional) 

In a small saucepan, combine the milk, maple syrup, cacao/cocoa, Pero, maca, and espresso if using.  Whisk thoroughly until there are no lumps.  (A hand-held milk frother works well here, or the mixture may be pulsed in a blender first to combine.)

Add the butter and heat over medium, stirring frequently, until the mixture is steaming, but not boiling.  Froth again until nice and foamy, and serve.  (The mocha can be frothed with a blender, an immersion blender, the hand frother, or a whisk if you have strong arms.)  I use the hand frother, it's easy.


 Be sure to check out the rest of our coffee and cappuccino recipes:

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