Café mochas have been made by baristas for years for a good reason: the combo of coffee and chocolate is a match made in heaven. You don’t have to be a barista (or even own an espresso machine) to enjoy our take on this coffee shop classic. The quick part is making it; the gritty part is at the bottom of the cup.
- ½ cup milk
- 1-2.7oz package Vanilla Chocolate Mexicano Disc (one 1.3oz disc for the recipe, the other one’s for you!)
- 2/3 cup brewed dark roast coffee
In a small pot over medium-low heat or in a microwave safe container, heat milk until small bubbles begin to form around the edges and milk is hot to the touch. Break up 1 disc of chocolate, add it to hot milk, and whisk until chocolate has fully melted into the milk. Pro-tip: if happen you have a molinillo, now’s a great time to use it! Set aside.
Fill up your favorite mug halfway with fresh brewed coffee. Fill in the rest with the chocolate mixture and stir to combine. Top it all off with some whipped cream, kick your feet up, and have yourself a moment. Pro-tip: a splash of amaretto/frangelico/irish cream/whiskey never hurt anyone.