Matty B and I are pretty particular about our coffee.
My biggest problem with coffee shops? Inconsistency. I hate it when I go somewhere, order a latte that’s fabulous and then go back the next day, for the same thing and it’s weak, or watery or bitter. Goodbye $4…
I’m not a fan of Starbucks for this very reason. You never know what you’re gonna get. And, in general, we do our best to try to support local businesses.
We found a cute little coffee shop called Silk. We adored it. They made something called a Mexican Mocha that was just so good! Well, to be perfectly honest, it was too sweet for me, which meant it was almost sweet enough for Matty B. We went to Silk almost every other day.
And then something changed. They raised their prices. They started opening up all these little coffee huts all around town. They got rid of their “buy 10, get 1” rewards system and more important than all those things, they were suddenly inconsistent. Some days the drinks were well made, most days they weren’t.
And we stopped going.
And now all their little coffee huts are going out of business. I take full responsibility. Now we make our coffee at home. (And also I’m a big Dutch Bros. fan but that’s another story.)
That was a super long way of me telling you that Matty B still loves his Mexican Mochas and I was bound and determined to provide said treat for him.
Cinco de Mayo is today! I’m exactly 0% Hispanic, but I’ll take any opportunity to celebrate! (Side note: on Friday my Jr. High kids were doing some research and found that Cinco de Mayo is more widely celebrated in the U.S. than in Mexico…hmmmm….?)
Regardless, Mexican Mocha Doughnuts were born!
Of course they were baked.
Of course they are vegan.
Of course there was chocolate and cinnamon together.
Of course J Man (excuse me, Gary) knew which one he wanted.
Of course he loved them.
Here’s my take: these doughnuts are about as Mexican as I am. They were good, they just didn’t really taste like I imagined them too. Even though I put cinnamon and coffee in both the batter and the glaze, they still just tasted like a super rich chocolate doughnut.
So, at the risk of following in the footsteps of my nemesis, Silk, I should probably be consistent and call these Super Chocolatey Doughnuts, instead of Mexican Mocha Doughnuts, but that would make Cinco de Mayo a failure in this house.
Maybe I’ll just go buy a piñata.
Or make some guacamole.
Hmmm…candy falling from the sky or delicious avocado dip that no one but me likes?
I’ll go for the latter…
Mexican Mocha Doughnuts
1/4 cup cocoa powder
3/4 cup WW pastry flour
1/4 cup packed brown sugar
1 tsp cinnamon
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup soy milk
1/2 tsp apple cider vinegar
1/2 cup brewed coffee
4 TBS vegan butter
1 tsp egg replacer powder
1/2 cup dark chocolate chips
1/4 cup brewed coffee
1 tsp coconut oil
Combine dry ingredients in a medium bowl and set aside.
In a small saucepan, over medium heat, combine wet ingredients, stirring just until butter is melted.
Add contents of saucepan to dry ingredients and stir just until combined. Pour batter into doughnut pan. Bake at 350 for 10-12 minutes.
Meanwhile, melt all glaze ingredients in small saucepan, stirring until smooth.
Once doughnuts are done, let cool a few minutes then dip in glaze. Sprinkle with additional cinnamon.