I experimented in the kitchen this weekend. Sometimes my experiments turn out...and sometimes they don't...but they always end up with my kitchen looking like it hosted an elementary school food fight.

I still haven't mastered the skill of clean cooking.  Is there such a thing?

I don't mind the mess though...when my experiments turn out something as drool-worthy as this Hot Blueberry Mocha. You just need some tasty homemade syrups, a little coffee, and don't forget the whipped cream.

Everything tastes better with cream, right?

Don't like coffee? One, you're just weird. There I said it. Two, it's easy to replace the coffee with some steamy milk and turn it into a Blueberry Hot Chocolate. I've made it both ways, and both are equally delicious!

I've included the recipes for the homemade syrups at the bottom, but I'll feature those in a post soon. Enjoy!


Brew 2 cups of coffee. Pour 1-2 tbsp of blueberry syrup in the bottom of a mug. Add 1-2 tbsp of chocolate syrup. Pour 1 cup of hot coffee over the syrup and stir to combine.

Homemade Blueberry Syrup
1 cup fresh or frozen blueberries
1 cup sugar
fresh squeezed lemon juice

For the blueberry syrup: Place the blueberries in a blender and puree until smooth. You may need to add a tablespoon of water to the blender if using fresh blueberries. Place the pureed blueberries and the sugar in a saucepan. Bring to a boil, and cook for 2 minutes. Remove from heat and squeeze in the juice of half a lemon. Now pour through a fine mesh strainer to remove the pulp and seeds. Pour syrup into a container and store covered in the refrigerator until ready to use.

Homemade Chocolate Syrup
3/4 cup water
3/4 cup sugar
1/3 cup cocoa powder
pinch of salt
1 tsp vanilla extract

For the chocolate syrup: Place the water, sugar, cocoa powder, and salt in a saucepan. Bring to a boil and allow to cook until thickened, about 4-5 minutes. Remove from heat and stir in the vanilla extract. Pour into a container, allow to cool, and store covered in the refrigerator until ready to use.