A Vegan Lavender Dark Mocha made with real chocolate

The Lavender Dark Mocha is probably one of my favourite beverage recipe. However, coffee and lavender together is clearly not for everyone. I’ve tasted my first lavender latte this summer and completely fell in love with it! I will admit that I had to get used to the taste at first since it’s very unfamiliar. But once you start to drink it, you get SO obsessed.

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My Vegan Lavender Dark Mocha is the new Mochacchino

True story, a mochaccino was my order when I was about 14 or so, when I first got introduced to the coffee world. After a little while, I finally changed to the skinny vanilla latte, extra hot with honey (the typical 16 yo ordering at Starbucks). I soon discovered what REAL coffee was about and couldn’t drink any of that tasteless coffee anymore. I am very careful when it comes to coffee recipes because I take this coffee thing VERY seriously.

How to make The Lavender Dark Mocha, hot or cold?

The Lavender Dark Mocha is not a beverage I would get every day, I do feel like it’s more of a “weekend” beverage…if I am making any sense. I prepared this Lavender Dark Mocha cold since September is being warmer than usual. However, I do drink this beverage hot and I actually really like it.

Please know I am not a fan of iced coffee, I couldn’t understand that drink until I tried the lavender latte cold. Since lavender is a strong taste, making it on ice makes it less strong, which helps. September is coming to an end and soon, you won’t be able to get this fresh Lavender Dark Mocha, so make it while you still can!

Ingredients

1 cup of oat mylk
30 gr of vegan dark chocolate. I use quite a lot but if you don’t want as much, you could definitely do it with 20 gr. of dark chocolate. I use Lindt 70% chocolate since it is vegan and super easy to find.
Double-shot espresso (Nespresso will do the job but I prefer fresh coffee for this recipe)
2 drops of Lavender essential oil. If you don’t want the taste to be so obvious, 1 drop is fine.
1 tsp of maple syrup. Since we are using dark chocolate, don’t expect a really sweet beverage. However, adding 1 tsp of maple syrup gives that extra sweet taste so many of us are usually craving!
A pinch of himalayan salt. This is optional but it can give you a little extra something to the taste. Just a pinch of salt will be more than enough.

Enjoy this Lavender Dark Mocha with my Homemade Moist Carrot Cake

Glass from September Surf Café

XOXO

Nesrine Brikci

Nesrine Brikci is a Canadian fashion lifestyle photographer and content creator living in Montreal at the moment. She discovered the photography world while studying at Dawson College for 3 years. In 2013, she moved to London to do a Fashion Photography Master at London College of Fashion. In the same year, she created her fashion lifestyle blog Le Temps d'un Café. She started to share her outfits, inspirations, favourites shopping destination with her followers. After moving back to Montreal, she studied in fashion design to create her own luxury nightwear line Milord Chérie. In October 2019, her and 2 mixologists published the book L'Apéro au Québec. She is now working on her own personal nightwear line, Milord Chérie.