Place the milk, coffee ice cubes, cocoa powder, maple syrup (or stevia), vanilla extract, collagen, and salt in a blender.
Blend on high until smooth.
For the Mocha Whipped Cream:
In a double boiler, melt the cocoa butter over medium heat. Allow to cool for about 5 minutes, temper with two tablespoons of whipping cream.
Whisk in the maple syrup (or stevia), instant coffee, vanilla extract, and caramel sauce (or coconut syrup). Stir until smooth.
Stir the mixture into the remaining 1/2 cup of whipping cream. Allow the mixture to cool. You can place in the fridge for no more than 5 minutes, just long enough to allow the cream mixture to allow to finish cooling but not long enough for the cocoa butter to solidify.
Pour the cooled cream into a whipped cream dispenser orWhipped on high for about 5 minutes or until slightly stiff peaks begin to form.
For the Mocha Syrup:
Make the dark chocolate syrup according to the directions.
Add the instant powder once you remove the syrup from the heat, stir until dissolved.
Allow to cool before using.
This recipe will make one large triple mocha fauxccino or two smaller ones. I like to layer the whipping cream, fauxccino, and syrup. You can create layers or simply top the fauxccino(s) with the whipping cream and syrup.
Recipe by Nourishing Simplicity at https://nourishingsimplicity.org/2018/08/how-to-make-a-real-food-triple-mocha-fauxccino.html