- Coffee
- 18 g
Espresso, homemade chocolate sauce, cold milk and plenty of ice, with cream if you fancy it. Plus the trick that stops the chocolate sitting at the bottom of the glass. Serves two.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialEspresso coffee makerWater to 9 bars of pressure through fine and pressed coffee. Here are the machine types, from the lever to the double boiler.€150–3500approx.View on Amazon
- RecommendedEspresso grinderElectric grinder with very fine adjustment, designed for espresso. It matters more than the machine itself.€150–700approx.View on Amazon
- RecommendedCazoThe oldest and most simple method: coffee and water in a bowl, rest and decantation. It serves for the puchero coffee, the cowboy coffee and even the Turkish.€10–30approx.View on Amazon
- OptionalCocktailTo shake with ice and get cold drinks with foam: shakerate, espresso martini or espresso fredo.€10–40approx.View on Amazon
- OptionalSifon of creamPressurised bottle with gas loads to mount cream at the moment or prepare a home "nitro" with cold brew.€30–60approx.View on Amazon
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No Espresso coffee maker? This works too
- Portable espresso€130–350Hand and compact equipment, type Picopresso or Flair, that reach the pressure of the espresso without electricity. To travel or to begin.
- Italian coffee maker (moka)€20–60The life-long stove coffee maker: the steam pushes the water through the coffee. Intense, with body and very cheap.
- AeroPress€35–55A plastic cylinder with plunger: immersion and a soft pressure. Versatile, resistant and almost unbreakable. Ideal for travel.
Method
In a small saucepan, mix the cocoa, sugar and salt. Add the 80 ml of water little by little, whisking, until you have a smooth paste with no lumps.
Heat over a medium heat, whisking constantly, until it boils, then let it bubble gently for 2 minutes, until it coats the back of a spoon. You will get about 120 ml.
3 min
If you are topping with cream, whip it well chilled until it forms soft peaks and keep it in the fridge.
Make two 36–40 ml double espressos (see the ‘Espresso’ recipe) in a small jug with a spout and add 60 ml of chocolate sauce (4 tablespoons). Stir while the coffee is still hot until there are no streaks left.
Fill two tall glasses with ice and divide the cold milk between them, 180 ml each, leaving about 3 cm of space.
Pour the coffee and chocolate mixture slowly over the ice, top with the cream and grated chocolate if you like, and stir before drinking.
Tips and warnings
It is the cold version of the ‘Mocha’ and a cousin of the ‘Iced latte’. The usual problem is the chocolate: a melted bar sets again as soon as it meets cold milk and leaves specks at the bottom of the glass, because cocoa butter hardens in the cold. The answer is a sauce of cocoa, water and sugar, which stays runny when cold, mixed into the freshly made espresso before it reaches the ice: that way it dissolves completely.
- Leftover sauce keeps for about 2 weeks in the fridge in a sealed jar. It thickens when cold: stir it or warm it for a few seconds.
- Frothy version: shake the coffee with the sauce and a few ice cubes in a cocktail shaker for 15 seconds and strain over fresh ice and the milk, like a ‘Shakerato’.
- With ‘Cold brew’: 60 ml of concentrate per glass instead of the espresso; dissolve the sauce in a splash of hot water first.
- A shop-bought chocolate syrup works too, although it is usually sweeter.
- It contains milk; check the cocoa label if there are allergies, as it may contain traces of tree nuts.
One last thing
Chocolate that refuses to hide at the bottom and ice that gives it no rest. If it has cooled down your afternoon, brighten up ours with a ko‑fi.