This recipe was made partnership with:
Iced Caffè Mocha w/ Vietnamese Chocolate | Espresso
Ingredients
Instructions
- Add 20 grams of La Nuit Noire chocolate chips in a metal creamer with the cinnamon.
- Place the metal creamer in a 200° F water bath for 3 minutes; you can also place the metal creamer on top of your espresso machine's cup warming tray.
- Add 2 espresso shots to the metal creamer once the chocolate has melted to a fudge-like consistency.
- Add 2.5 oz., Condensed Milk (optional)
- Use an aero latte to emulsify the chocolate and espresso.
- Pass the mixture through a fine mesh strainer.
- In a 10 oz Cocktail Glass, add 2 -3 large cocktail ice cubes
- Add 4 oz. of whole milk
- Pour the chocolate espresso mixture into a glass
- Serve immediately
- Stir vigorously before drinking
Notes
Neapolitan Espresso
Similar to wine, coffee possesses a diverse range of characteristics. In the case of this recipe, I opted for a Neapolitan roast sourced from my local coffee roaster, Mr. Espresso. This particular roast boasts delightful notes of caramel, hazelnut, and dark chocolate, creating a remarkable harmony when combined with the flavors of chocolate and ube.
-About Mr. Espresso-
Mr. Espresso is an Oakland-based, family-owned, and operated Specialty Coffee Roaster that started in 1978. Mr. They specialize in gently roasted coffee as it was in Italy, over slow-burning oak wood logs that are hand-selected, perfectly seasoned, and sustainably sourced. Skillfully adapting this Old World tradition to modern tastes, the Mr. Espresso family continues to roast classically inspired blends to bring you an espresso like no other.