Like the idea of making your coffee a little more indulgent this winter?
Might be time to make the switch to a mocha. It's a simple recipe, with one small addition that pulls out deeper, richer notes from both the cocoa and the coffee than a regular mocha usually gets.
What you'll need
- 2 tsp chocolate powder, like our Gourmet Drinking Chocolate
- A dash of hot water (to dissolve the chocolate)
- A pinch of sea salt
- A single or double shot of espresso, depending on your preference
- Milk of choice
The method
1. Dissolve the chocolate. Add your chocolate powder to a dash of hot water and stir until fully dissolved into a smooth paste.
2. Add the salt. Stir in a pinch of sea salt. This is the small addition that makes the difference - a pinch of salt won't make the mocha taste salty, but it sharpens the chocolate's flavour and brings out a deeper, more rounded cocoa character than chocolate alone.
3. Pull your espresso. Brew a single or a double shot and pour it straight into the chocolate mixture, stirring to combine. A double will give you a stronger coffee presence against the chocolate.
4. Steam your milk. Steam or froth your milk of choice, then pour over the top.
That's it. Simple things, done well.
For a visual walkthrough, check out the reel where we first shared this recipe.
Need ideas of what espresso to make it with?
Nero Espresso - bold enough to balance out all that chocolate sweetness
Organic Espresso - for an organic, mycotoxin-free option
Utopia Espresso - a softer roast, if you'd rather ease into it
Organic Decaf Espresso - so you can indulge any time of day
