If you are looking for a cozy winter drink that feels indulgent but is made with simple ingredients, this Maple Mocha Latte with herbal coffee may become a new favorite.
I first created this recipe more than fifteen years ago for a workshop I was teaching. While recently reprinting those course materials, I came across this drink again and was reminded just how lovely it is during the coldest stretch of winter. It is warming, gently sweet, and deeply satisfying without relying on traditional coffee.
Instead of brewed coffee, this latte uses Dandy Blend, an herbal coffee substitute made from water-soluble extracts of roasted dandelion root, chicory root, beets, and the grains of barley and rye. The flavor is rich and slightly earthy, making it a wonderful base for cocoa and maple syrup. If you enjoy the depth of coffee but are looking for a caffeine-free alternative, this is a comforting option.
The addition of coconut oil or butter creates a silky texture when blended, almost like a café-style latte. A quick spin in the blender transforms simple pantry ingredients into a frothy, creamy drink that feels special enough for a snowy morning or a quiet afternoon break.
Pantry Staples for a Maple Mocha Latte
One of the reasons I love this recipe is that it relies almost entirely on simple pantry and refrigerator ingredients we already keep on hand.
Dandy Blend herbal coffee (or your preferred roasted root coffee substitute)
Unsweetened cocoa powder
Pure maple syrup or honey
Coconut oil or butter
Milk of your choice (raw milk, whole milk, or a creamy non-dairy option)
This is not a difficult to make café drink. It’s a homestead pantry drink. Let it be simple.
I especially love making this Maple Mocha Latte during sugaring season. The maple syrup adds natural sweetness and pairs beautifully with the roasted notes of the herbal coffee and cocoa. It is a small way to celebrate one of our favorite homestead traditions.
Whether you are avoiding caffeine or simply want something different to sip by the fire, this herbal mocha latte is an easy and nourishing choice. Warm, comforting, and lightly chocolatey, it brings a little bit of café coziness home.
What Makes This “Herbal”?
This drink is not tea-based, and it does not rely on traditional coffee. The “herbal” element comes primarily from Dandy Blend, which is made from roasted extracts of dandelion root, chicory root, beets, barley, and rye.
These roasted roots and grains create a rich, coffee-like flavor without caffeine, and they fall into the herbal category because they are plant-based infusions rather than true coffee beans.
I also like to add a dropperful of homemade tincture at the end, depending on the season. It’s a simple way to incorporate supportive herbs into an everyday ritual.
Perfect addition to a cozy afternoon, with maybe a pot of this wonderful soup simmering on the stove.
Maple Mocha Latte (with Herbal Coffee Dandy Blend)
Ingredients
Method
- Place ingredients in a blender, blend for 30 seconds (be careful when blending hot liquids). Start on a low speed and increase a bit near the end. Alternatively, you could use an immersion blender. Serve hot.
Notes
- If you choose to add a tincture, be sure it is one you find palatable.
- Always be mindful when blended hot liquids. Never fill the carafe more than one third and start blending on low. Increase speed as you are comfortable, to increase foam.
3 Responses
Thank you for sending me this Heather! Wish I had some dandy!! 🩷💖🩷
Ooh I see I can order some! Thanks again! Xo
I’ll tried it with decaf coffee first, pretty tasty (before I try to buy the Blend mix). Thanks for the lovely pictures of ingredients. Always love seeing these Blog posts.