Maca Mocha

Recently I decided to go caffeine-free again. I’ve done it before, back when I cut all sodas out of my diet. This time, all I had left that was caffeinated, was coffee. I thought I would just switch to decaf, but a friend mentioned that even decaf coffee can have a negative health effect. So I began to do some research. At the same time, my wife found a brand of organic, herbal based coffee substitute, and I agreed to try it. Perhaps reluctantly. I mean, we’re talking about a 40-year love affair with those dark, aromatic, magic little beans.

The product she found is called Teechino, and let me tell you, as soon as I opened the little pack and smelled it, I was in love. I went online to the companies website and read about how to use their product to become caffeine free. While I was there, and while I was sipping my first cup of coffee/Teechino blend, and enjoying it immensely, I came across their Optimal Health section, and this link that talked about the health effects of decaf, and why you might not want to drink it. Here’s a quick list from that website.

  • Decaffeinated Coffee Still Has Caffeine
  • Decaffeinated Coffee Loses Antioxidants During Extraction
  • Chemical Solvents Used In Decaffeinated Coffee May Be Harmful To Your Health
  • Decaffeinated Coffee Is Highly Acidic

Take a few moments to read up on these, as well as several other negative health effects that Decaf may have. Then head to the store, grab a bag of their product, and make a pot at home. See if you can tell the difference. I sure can’t. And the best part, you can make some of the same coffee drinks you’ve had in the past. Like the Maca Mocha I made today.

Here’s how I made it.

Ingredients:

  • 2 rounded tablespoons of Maca Chocolate Organic
  • 12 ounces of Sprouts Organic Unsweetened Vanilla Almond Milk

That’s it. Just put everything in a pot, heat it just until it starts to boil, lightly whisking the entire time to prevent it from scalding. Then strain it through the smallest weave strainer you have. (I actually did a three strain process ensuring I got most of the mixture out and had just liquid left.

What I was left with, was dark, rich, smooth, chocolatey drink that reminded me more of drinking hot chocolate than any mocha I had ever tried, even from that one little famous coffee shop that I used to go to all the time. Honestly, you have to give this a try!

When it is ready, just pour it into a coffee mug, top it with some non-dairy whipped cream or steamed milk foam, then sit back and enjoy!

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