espresso

Caffè Mocha w/ Vietnamese Chocolate

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This recipe was made partnership with:

Iced Caffè Mocha w/ Vietnamese Chocolate | Espresso
Yield 1
Author Chef Tu David Phu
Prep time
8 Min
Total time
8 Min

Iced Caffè Mocha w/ Vietnamese Chocolate | Espresso

This Mocha presents an intriguing blend by incorporating the essence of Vietnamese chocolate, or "Sô Cô La," as known in Vietnam. Like sophisticated hot chocolate for adults, Mochas seamlessly unite chocolate and espresso flavors. Like the intricate nature of coffee's terroir, Vietnamese chocolate boasts its distinctive character, setting it apart from conventional cocoa origins. Rooted in my heritage, my preference for Vietnamese chocolate confidently underscores its capacity to infuse a unique depth and complexity into the realm of chocolate. This Mocha recipe serves as an ideal showcase for the captivating attributes of Vietnamese Chocolate.

Ingredients

Ingredients
Equipment

Instructions

Make the Espresso Syrup
  1. Add 20 grams of La Nuit Noire chocolate chips in a metal creamer with the cinnamon.
  2. 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.
  3. Add 2 espresso shots to the metal creamer once the chocolate has melted to a fudge-like consistency.
  4. Add 2.5 oz., Condensed Milk (optional)
  5. Use an aero latte to emulsify the chocolate and espresso.
  6. Pass the mixture through a fine mesh strainer.
Make the Whipped Cream
  1. In a 10 oz Cocktail Glass, add 2 -3 large cocktail ice cubes
  2. Add 4 oz. of whole milk
  3. Pour the chocolate espresso mixture into a glass
  4. Serve immediately
  5. 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-

www.mrespresso.com

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.

Recommended Products

NEAPOLITAN ESPRESSO
Aero Latte (Milk Frother)
Cocktail Shaker
Spice Tribe Sri Lanka Cinnamon

Similar Recipes

Vietnamese Shakerato

Soda Sữa Hột Gà (Vietnamese Egg Soda)

Bánh Kem vị Cafe (Vietnamese Coffee Tiramisu)

Iced Honey Matcha Latte

https://cheftu.com/recipelibrary/vietnamesemocha
TDP Enterprises, LLC
mocha, vietnamese chocolate, So co la, socola, espresso, latte, ca phe sua da
coffee, espresso
beverage, mocha, coffee
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it #cheftu

Brown Sugar Boba Coffee | Mr. Espresso

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This recipe was made partnership with:

Brown Sugar Boba Coffee | Espresso
Yield 1
Author Chef Tu David Phu
Prep time
8 Min
Total time
8 Min

Brown Sugar Boba Coffee | Espresso

I'm familiar with boba, but have you ever tried brown sugar boba coffee? Combining the beloved brown sugar boba with an espresso shot is mind-bogglingly GOOD! The contrast of the chewy boba pearls with the rich espresso creates a beautiful textural experience. At the same time, the flavors intermingle to create a taste sensation that is both familiar and exciting for both boba enthusiasts and coffee lovers alike.

Ingredients

Ingredients
Equipment

Instructions

Make the Espresso Syrup
  1. Add 2 espresso shots into a frothing cup. Then add 3 oz. of Tiger syrup.
  2. Use an Aero Latte to emulsify the espresso and the syrup.
  3. Set aside.
Make the Whipped Cream
  1. In a small cup, 1/4 cup of cream, and a pinch of kosher salt.
  2. Use an Aero Latte to whip the milk mixture until the ribbon stage. (see notes)
  3. Set aside in the refrigerator.
  4. The mixture can be re-whisk via Aero Latte if it starts to thin.
Make the Brown Sugar Bobba Coffee
  1. In a Highball glass, add 2 tbsp of Crystal Boba.
  2. Fill the glass with ice.
  3. Add 1/4 cup of whole milk to the glass.
  4. Then add the espresso-syrup mixture.
  5. Top the glass with the whipped cream.
  6. Garnish 1 tbsp of Crystal Boba. and lemon zest.
  7. Serve immediately.
  8. Stir vigorously before drinking.

Notes

Ribbon Stage - In baking, the ribbon stage refers to a texture developed when whisking a mixture to the point where it falls from the whisk in a 'ribbon-like' pattern that slowly dissolves back into the mixture.


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-

www.mrespresso.com

Mr. Espresso is an Oakland-based, family-owned, and operated Specialty Coffee Roaster that started in 1978. Mr. They specialize in coffee that is gently roasted 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.

Recommended Products:

NEAPOLITAN ESPRESSO
Aero Latte (Milk Frother)
Cocktail Shaker

Similar Recipes

Vietnamese Shakerato

Soda Sữa Hột Gà (Vietnamese Egg Soda)

Bánh Kem vị Cafe (Vietnamese Coffee Tiramisu)

https://cheftu.com/recipelibrary/brownsugarbobacoffee
TDP Enterprises, LLC
boba, coffee, espresso, brown sugar, pearls, tea crystal, milk tea, milk foam
coffee, espresso
beverage, boba, coffee
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cheftu

Vietnamese Shakerato | Mr. Espresso

in

This recipe was made partnership with:

Vietnamese Shakerato
Yield 1
Author Chef Tu David Phu
Prep time
5 Min
Total time
5 Min

Vietnamese Shakerato

With the scorching heat of summer upon us, the idea of sipping on hot coffee doesn't appeal to me. But I think I’ve found a solution by taking a page from Italian and Vietnamese coffee culture. Enter the Vietnamese Shakerato - a sophisticated and invigorating chilled espresso beverage that has become my go-to this summer. When shaken vigorously, this drink unveils a powerful yet harmonious flavor profile, despite its simple composition of just four ingredients: espresso, whole milk, condensed milk, and ice. The result is a drink that delivers a refreshing punch, offering a delightful escape from the heat. But most importantly, it’s delicious.

Ingredients

Ingredients
Equipment

Instructions

  1. Add 3 tablespoons of condensed milk, 4 oz. of fresh whole milk, a double espresso shot, and 1/2 cup of ice into the cocktail shaker.
  2. Shake vigorously for 1-2 minutes.
  3. Pour milk/condensed milk mixture into a 10 oz. glass with the ice.

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-

www.mrespresso.com

Mr. Espresso is an Oakland-based, family-owned, and operated Specialty Coffee Roaster that started in 1978. Mr. They specialize in coffee that is gently roasted 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.

Recommended Products:

Cocktail Shaker
Cocktail Ice Cube Tray
NEAPOLITAN ESPRESSO

Similar Recipes

Yuzu & Cardamom Flat White (Coffee)

Soda Sữa Hột Gà (Vietnamese Egg Soda)

Bánh Kem vị Cafe (Vietnamese Coffee Tiramisu)

https://cheftu.com/recipelibrary/vietnameseshakerato
TDP Enterprises, LLC
coffee, espresso, vietnamese coffee, ca phe, condensed milk, shaken coffee, cold coffee, iced coffee, cold brew
coffee
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cheftu

Bánh Kem vị Cafe (Vietnamese Coffee Tiramisu)

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This recipe is sponsored by:

There’s nothing an egg can’t crack. #CrackItWithAnEgg

[embedd Instagram reel here]
Bánh Kem vị Cafe (Vietnamese Coffee Tiramisu)
Yield 6
Author Chef Tu David Phu
Prep time
30 Min
Inactive time
30 Min
Total time
1 Hour

Bánh Kem vị Cafe (Vietnamese Coffee Tiramisu)

If you love Vietnamese Coffee, you'll love this Vietnamese Coffee Tiramisu. It's my favorite type of cake. The delicate lady's fingers are drenched in coffee that contrasts with the semi-sweetened custard that is offset by the whipped mascarpone and chocolate shavings. Upon the first bite, it never fails to satisfy my cravings, regardless of my mood.

Ingredients

Ingredients

Instructions

How to Pasteurized an Egg (for Egg Yolks)
  1. Place egg(s) in a small pot filled with water.
  2. Bring the water temperature up to [140-142℉] on low heat.
  3. Add the egg(s) to the pot.
  4. Cook the egg(s) for 3-4 minutes, maintaining a temperature of [140-142℉]
  5. Place the eggs in an ice bath for 3 minutes before use.
  6. Separate the whites from the yolks.
Make the Custard
  1. In a medium-sized mixing bowl, add 3 egg yolks and 1 tbsp. of corn starch.
  2. Whisk the egg mixture until the mixture is pale yellow (3 minutes)
  3. Then in a separate pot, add ½ cup milk and ½ can of condensed milk.
  4. Incorporate the mixture with a whisk thoroughly.
  5. Bring the pot to a gentle simmer while stirring to prevent scalding. Then take it off heat.
  6. Gradually add the hot condensed milk mixture into the egg mixture; use a 2 oz. ladle and whisk the mixture every time the condensed milk mixture is added to the egg yolks.
  7. Add a pinch of salt and 1 tsp. of vanilla extract.
  8. Incorporate the mixture with a whisk thoroughly.
  9. Then pour the mixture back into the pot and whisk over medium heat until thick and smooth (4-5 minutes)
  10. Transfer custard to stand mixer, whisk on high until cool.
  11. Then with a paddle attachment, add 4 oz. of mascarpone and 4 oz. creme fraiche, and mix on medium until combined. (5 minutes)
  12. Chill in the fridge for 1 hour
The the Mascarpone Cream
  1. In a stand mixer, add 4 oz. of mascarpone.
  2. Add a pinch of salt, ½ can of condensed milk, and 1 tsp. of vanilla extract.
  3. And then add 1 cup of heavy cream.
  4. Using a paddle attachment mix on medium until the mixture is smooth. (5 minutes)
Assemble
  1. Add 2 drops of vanilla extract into 2 cups of cold Vietnamese Phin Filter coffee (or cold brew).
  2. Then one at a time, dip the ladyfingers into the coffee mixture.
  3. Layer the soaked lady fingers in the bottom of a whisky glass.
  4. Spoon the mascarpone filling in an even layer over the ladyfingers.
  5. Then spoon the custard over the mascarpone filling.
  6. Repeat this a second time with the remaining ingredients.
  7. And last, top the tiramisu with a final layer of chocolate shavings and a pinch of ground cinnamon.

Notes

Food Safety:

You can pasteurize your own egg yolks. Or use store-bought pasteurized egg yolks.

Recommended Products:

Spice Tribe Padang Cassia Ground Cinnamon
Forno Bonomi Ladyfingers

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Mayak Eggs (Soft Boiled, Korean Marinated Eggs)

Soda Sữa Hột Gà (Vietnamese Egg Soda)

cheftu.com/recipelibrary/vietnamesecoffeetiramisu
TDP Enterprises, LLC
tiramisu, cake, dessert, coffee, cafe, espresso, phin filter, mascarpone, cream, custard, sweets
dessert, breakfast, snack
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

How To Order an Italian Espresso

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This recipe was made partnership with:

Do you know how to order an Italian Espresso? No worries! Chef Viola Buitoni, a legendary Italian food expert, has given us a guide for 6 staple espressos.

Chef Viola Buitoni [ @violabuitoni ], Italian Food Culture Expert

http://www.violasitaly.com/

📍 San Francisco, CA

Chef Viola Buitoni is an Italian Food Culture expert that serves as an Italian Food Expert Advisor to San Francisco's Italian Consulate and The Italian Cultural Institute. She’s even been knighted by the President of the Italian Republic, exporting authentic Italian Food Culture to the United States.

Chef Viola was so gracious to invite into her home, indulge me with Italian espresso culture.

“This not a recipe, instead the nomenclature of espresso in Italian culture.” - Chef Viola.

And her guidance, she’s selected 6 espressos to highlight: Caffè, Lungo, Allungato, Americano, Macchiato, Doppio Macchiato, and Macchinatone.

To understand the nuanced differences, you can watch Chef Viola explain them in the video below. Or reference the guide included on this page.