This is the homemade mocha sauce I use to make my mochas each day. I adapted it from a recipe I found online. I’ve played around with this quite a bit and finally found what works best for me.
The ingredients you choose will make a big difference in the final result. Because there are only three ingredients, every choice is magnified.
Baking Cocoa
You can certainly use any kind of cocoa you choose. I find the Dutch Process cocoa much smoother and works better for me. 
Rodelle’s Organic Dutch Processed Cocoa E Guittard Cocoa Powder, Unsweetened Rouge Red Dutch Process Cocoa. I switched to Guittard Red when I could no longer get Rodelle’s.
WOW does not even begin to express the change. The red cocoa is SO much better. Smoother. Just amazing. I will never go back.
Pro Tip: If you order cocoa in a bag from Amazon, do not order anything else with it. If the bags are not carefully packed in the box, you will open your delivery to a complete mess. Cleaning up baking cocoa off your other purchases is not fun. I now order two at a time to get the free shipping and nothing else with them. I have had no problems with packages breaking or being torn by other items in the box.
Coconut Milk
You will want to use regular coconut milk. I would not use any kind of low fat version because I don’t think you would get a good result.
I’ve used two different brands to make my sauce. The sauce is quite different depending on which you choose.
One is the Thai Kitchen Unsweetened Coconut Milk. This one contains guar gum which means your final sauce will tend to be thicker. Sometimes it will even end up pudding-like if you cook it long enough. That’s actually really nice because it makes it easier to scoop out the sauce and plop it in your cup. However, guar gum can cause gastro problems (like bloating) which is common among people who eat gluten free.
My Meijer carries Thai Kitchen so it’s easy to get. I do use this one although I am trying to use it less and less now that I realized the guar gum was bothering me.
The other option and the one I prefer is Trader Joe’s Organic Coconut Milk.
This brand only has two ingredients – no guar gum. Because of this, the final result tends to be more like a sauce. Trader Joe’s coconut milk also gives much more of a coconut taste in the final product. Sometimes it’s like drinking a Mounds Bar in terms of the flavor.
The other plus about this one is it is generally at least fifty cents cheaper per can. The downside is that Trader Joe’s is about 20 minutes away so it’s not convenient. When we do get to that part of town, we make a point of stopping in and buying several cans at a time.
So Trader Joe’s is my preference.
Cooking
The other factor that will impact your final result is how long you cook your sauce. I set my timer for 5 minutes but it’s more of an art than an exact science. I think the contents of the cans can vary a bit in terms of the fat versus the liquid. That will naturally impact your final result and how long you need to cook it. Don’t just rely on your timer. Use your cooking experience to get a feel for when to pull it off the heat.
Vanilla
The original recipe called for a tablespoon of vanilla. I have not included it, but you could definitely add some in if that interests you.
I hope this helps. If you have any questions, feel free to ask and I’ll try to help!
Enjoy!
Homemade Mocha Sauce
Ingredients
- 1 13.66-oz can of coconut milk
- 2/3 cup baking cocoa
- 1/2 cup white sugar
Directions
- Combine the sugar, baking cocoa, and coconut milk in a medium saucepan.
- Cook for five minutes over medium-low to medium heat, stirring constantly with a whisk.
- Bring the sauce to just the beginning of a low boil and continue to cook carefully until desired consistency, continuing to stir with whisk.
- Remove from heat and pour in glass bowl to cool.
- Store in refrigerator.
You can see all of my recipes under Sallie’s Favorite Comfort Food Recipes. If you do try one of my recipes and like it, please come back and let me know in a comment. I truly do appreciate it when people do so!
Psalm 9