I like to think of someone’s ability to make a good cup of coffee at home as a good judge of character. It isn’t a bulletproof method but it is probably the reason why I love coming up with good homemade coffee recipes. The month of September is in full swing now, so that means all things autumn.
Growing up in a city that is home to a maple syrup tapping every early spring, I love maple syrup. Even though maple syrup comes in the spring it always feels so cabin-y and cozy, just like fall. So here we are, a salted maple mocha on deck and ready to be consumed for the rest of the season.
It’s fairly simple to make, especially because you can make the salted maple part in advanced and store it in an air tight container. The recipe makes two cups and is perfecting for sharing on a crisp fall night.
What you need:
1/4 cup maple syrup
2 pinches of sea salt
1/2 cup of cocoa powder, I use Omanhene because it’s the best
2 cups of freshly prepared, strong and bold coffee
What you do:
- Heat the maple syrup over medium-low heat and add in the sea salt. Don’t burn the maple syrup, just heat it up and let the salt meld into it.
- Scoop half of the cocoa powder into one cup and half into another. Divide the salted maple syrup in half and pour half into each cup. Stir to combine. Pour your hot coffee over the top and stir again to combine.
- Finish with whipped cream if you’d like or just drink as is.
Give this recipe a try and let me know what you think! Happy almost fall!