(no subject)
So. I figure it's been a little while since I posted and a few people have just recently friended me due to stuff like finally posting in my old journal about this one. So. I'll give you guys a recipe! I call it "one cup mocha" or something. Mind you, it probably only works with the equipment I have but meh.
So.
Take a cup. It should be able to fit a double shot of espresso with a little extra room, so make sure it can. If you regularly drink espresso (and have an espresso machine at home) this'll be easy because you'll know what one looks like. If you don't, you probably shouldn't attempt this recipe because it hinges on the espresso.
Anyway. Put 2.5 - 3 teaspoons of unsweetened cocoa powder in there. Then add 2.5 - 3 teaspoons sugar. I like bitter flavors so I usually make the amount of sugar come out to be a little less than the amount of cocoa. Add a dash of water mix it up so that all of the cocoa is wet, and heat just a little - don't burn your cocoa paste, but get it warm - hot. This is because cocoa actually doesn't naturally dissolve in water, being fat based, but by heating it you can get a reasonable approximation of it.
Pour in a double shot of espresso not a starbucks doubleshot, those are disgustingly sweet and if you want a mocha one I'm sure they sell them, otherwise you can just mix in some choc syrup or something. Anyway. Mix in the espresso. Then add milk.
Here's where it's not quite one cup anymore. If you want your mocha warm you could probably do something like microwave it or steam it on your espresso machine's steamer attachment. If you want it cold, you can do what I do and shake it around in a mason jar with some ice.
I also did this in my college dorm room a lot with my little french press's coffee, which I usually brewed really strong. So it is possible to do with coffee, you should just modify the proportions so it's delicious.
My favorite modification is actually a dash of cinnamon and almond extract to the cocoa paste right after you heat it. It gives it a sort of "mexican chocolate" flavor.
So.
Take a cup. It should be able to fit a double shot of espresso with a little extra room, so make sure it can. If you regularly drink espresso (and have an espresso machine at home) this'll be easy because you'll know what one looks like. If you don't, you probably shouldn't attempt this recipe because it hinges on the espresso.
Anyway. Put 2.5 - 3 teaspoons of unsweetened cocoa powder in there. Then add 2.5 - 3 teaspoons sugar. I like bitter flavors so I usually make the amount of sugar come out to be a little less than the amount of cocoa. Add a dash of water mix it up so that all of the cocoa is wet, and heat just a little - don't burn your cocoa paste, but get it warm - hot. This is because cocoa actually doesn't naturally dissolve in water, being fat based, but by heating it you can get a reasonable approximation of it.
Pour in a double shot of espresso not a starbucks doubleshot, those are disgustingly sweet and if you want a mocha one I'm sure they sell them, otherwise you can just mix in some choc syrup or something. Anyway. Mix in the espresso. Then add milk.
Here's where it's not quite one cup anymore. If you want your mocha warm you could probably do something like microwave it or steam it on your espresso machine's steamer attachment. If you want it cold, you can do what I do and shake it around in a mason jar with some ice.
I also did this in my college dorm room a lot with my little french press's coffee, which I usually brewed really strong. So it is possible to do with coffee, you should just modify the proportions so it's delicious.
My favorite modification is actually a dash of cinnamon and almond extract to the cocoa paste right after you heat it. It gives it a sort of "mexican chocolate" flavor.