​Photo by Caeli

​One of the most popular beverages is the Caffe Mocha (cafe mocha), especially in the winter.  In the last few years, the American style mocha has re-emerged as a coffee lover's favorite.  The Italian-style mocha is thicker because they add cornstarch.  Most refer to the mocha as a latte with chocolate, yet we really have to respect the difference here because it's all in the ingredients and the process to make the perfect Caffe Mocha.  Those who love mochas tend to like a nice balance between the sweet and slightly bitter taste of chocolate and how its rich flavor pairs well with an espresso.    The traditional mocha is made with cream on the top, and the more modern version is made with whipped cream.  

First, choose high-quality chocolate or cocoa powder to get things started, preferably a semi-sweet or 60%-80% dark chocolate. Start with 1 tablespoon of powder for a 10oz cup. The next step is different from what other recipes tell you, and to some, it is blasphemy in the coffee world, yet this is one of the most flavorful ways to enjoy your mocha. You are going to pull your double espresso shot directly into the cup where you placed your chocolate or cocoa powder, and then with an electric frother or whisk, mix the two together until the powder is dissolved. Using this method, you will not see a pile of chocolate powder sitting at the bottom of the cup and allow the espresso and chocolate to blend together nicely. Then proceed to steam your milk or milk alternative and add it to your cup.  ​

Although this recipe is different than most, you will be surprised at how your beloved Caffe Mocha has a well-balanced taste. 

​Now that we are in the middle of the iced coffee season, I felt its time to help give you a few tips on how to make your iced coffee taste better. 

First, start with placing the ice cubes inside your cup or glass using cold milk or water before adding the espresso.  Doing this for at least 30 seconds helps cool it down, preventing the ice from melting, causing your drink to be watery.  Home espresso machines can take longer from start to finish, allowing more time for your milk or water to cool down.  After you pull your espresso shot, swirling cools it down. 

Another creative way to solve this is to use a shaker.  Take the shot and pour it in the shaker with some ice, close it up and "shake shake shake" for about 10 seconds to cool the shot down enough, then add it to your iced beverage.  I have also seen others add the ice, milk (or water), and the espresso all together in the shaker.  This method is a matter of personal preference, just note that the iced drink will come out frothy.  

Who would have thought that instant coffee would rise faster than Tesla stock and be more popular than espresso?  No one.  Welcome Dalgona coffee.  What is it? Named after a South Korean actor, is instant coffee with sugar and water, whipped until it creates a fluffy frothy delight.  What is happening, well when you place these three ingredients together, and whip them up (I highly recommend using a mixer to do this faster, it aerates the mixture into the fluffy delight that is taking over social media.    Add it to the top of a glass of milk and you are all set.  

If you haven't tried it you should.  its very good, especially with iced milk and complements perfectly with the weather warming up in the next few weeks.  Think early afternoons.  
There are many versions of this such as replacing or adding matcha, or adding chocolate to the mix.  Either way its hard not to enjoy it.  Here is a simple recipe below that you can try.  

Recipe | Combine in a bowl
3 Tablespoons of instant coffee
3 Tablespoons of sugar
2.5 to 3 Tablespoons of water
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Put it all in a bowl and start mixing
* Note we HIGHLY recommend using a mixer. 
Once fluffy, pour your A2 Milk in a glass and with ice
then scoop your fluffy delight on top and enjoy!