Celebrate the Cold with Adirondack Maple Mocha Jo

Bullet-proof Recipe Included in Honor of the Current Ski Conditions

Adirondack Maple Mocha Jo1

Start with a healthy teaspoon of good quality, unsweetened cocoa powder.

Surely by now you’ve heard about the cold weather currently plaguing the Adirondack region. The weather people predict the “real feel” wind-chill temperature will reach -64 (minus 64) tonight. Minus 64 is known as “stupid cold” in our home. As in, “Don’t going skiing today Joann, it is stupid cold out there.”

Instead of being cranky about how wimpy I feel about not skiing on cold windy days, I celebrate the cold with huge cup of maple mocha coffee, usually taken bullet-proof style. Today’s Adirondack Lifestyle recipe also includes my version of the bullet-proof instructions.

Adirondack Maple Mocha Jo2

Add freshly brewed coffee and stir in the cocoa.

My choice of mocha vessel should come as no surprise to regular readers, who will recognize a likeness of my officemate, the lifestyle hound.

Adirondack Maple Mocha Jo3

The best part — add maple syrup to taste.

I have a thing for maple syrup and bit of a sweet tooth. Okay, I have a huge sweet tooth and have actually done shots of maple syrup. With that in mind and in my feeble attempt at pious dietary habits, I supplement my mocha beverage with a few drops of concentrated liquid stevia and then add a teaspoon or so of maple syrup. Or so. Your decision.

Adirondack Maple Mocha Jo4

Milk and then a sprinkle of cinnamon.

 

The way I see it, if you plan to ski within five hours of consuming this beverage, go to town with that maple syrup.

This recipe is very flexible. From here, add any kind of milk preferred, and warm in the microwave to desired warmth. No, the microwave does not change the molecular structure of anything. I like cinnamon on top, but you could go all Starbucks and sprinkle nutmeg or more cocoa on top. Just be careful with the nutmeg, we don’t want you spitting at strangers.

Bon appétit!

Adirondack Maple Mocha Jo

Ingredients
1 healthy teaspoon of organic ground cocoa
10 ounces freshly brewed coffee made from organic, freshly ground beans
Adirondack maple syrup to taste
Milk of choice
Sprinkle of cinnamon, nutmeg, or cocoa

Stir the cocoa in with freshly brewed, organic coffee. Add maple syrup to taste. Add a few ounces of milk of choice, warm in microwave. Sprinkle with cinnamon or your choice of sprinkle.

Bullet-proof Adirondack Maple Mocha Jo

My bullet-proof version of the mocha includes anywhere from one teaspoon to one tablespoon of organic, virgin coconut oil. I don’t bother with the butter and special MCT oil recommended by some people.

Adirondack Maple Mocha Jo Bulletproof1

Add coconut oil for a bullet-proof version.

You can whip it up if you know how to use one of those submersible, hand blender gizmos. The result is lovely, but make sure the vessel holding the beverage is deep enough. If you try to do it in a mug like the one pictured here, it will explode all over the kitchen and you might use colorful language and scare the dog.

Adirondack Maple Mocha Jo Bulletproof2

A whisk doesn’t do the job as well as a hand blender, but the kitchen stays cleaner.

This bullet-proof version requires more time in the microwave and a little more preparation time.

 

Submit a Comment

Your email address will not be published. Required fields are marked *

Translate »