Melya (Choc Honey Coffee)
- 1⁄4-1⁄3 cup espresso
- 1 teaspoon honey
- 1 teaspoon unsweetened cocoa powder
- steamed milk
- Brew espresso. In a coffee mug, place 1 teaspoon of unsweetened powdered cocoa, then cover a teaspoon with honey and drizzle it into the cup.
- Stir while the coffee brews, this is the fun part. The cocoa seems to coat the honey without mixing, so you get a dusty, sticky mass that looks as though it will never mix. Then all at once, presto! It looks like dark chocolate sauce.
- Pour hot espresso over the honey, stirring to dissolve. Serve with milk & cream.