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Mocha Hemp Milk

This recipe was adapted from The First Mess cookbook. Imagine blending chocolate milk with iced coffee. This is what you'd get. Creamy and filled with flavor, this dairy-free dose of nutritious hemp milk combined with leftover coffee, cocoa (or cacao powder), a touch of maple syrup and vanilla makes this an utterly irresistible and totally good for you way to repurpose the morning's leftover coffee (and that would make my grandmother very, very proud). This recipe can easily be doubled or tripled, depending on how much leftover coffee you need to repurpose.
Servings 3
Author The Cowgirl Gourmet in Santa Fe


  • 1 cup leftover coffee
  • 2 cups filtered water
  • 1/2 cup hemp hearts/seeds
  • 2 tablespoons cocoa or cacao powder
  • 2 tablespoons maple syrup for vegans, honey and/OR vanilla Stevia sweetener, to taste
  • 1 teaspoon vanilla
  • Pinch of sea salt
  • Optional add-ins: 1 teaspoon maca powder or a few scoops collagen peptides


  1. Place all of the ingredients in a high-speed blender, such as Vitamix, and blend until creamy and frothy, about one minute.
  2. Pour into glass jars and refrigerate. When thoroughly chilled, taste for sweetness. I tend to add a few drops of vanilla stevia to enhance the sweetness a bit.
  3. To serve, pour over ice or drink straight from the jar. Sip frequently and share with people you love. Store in the refrigerator and drink within 5 days.