This Hazelnut Honey Mocha
This Hazelnut Honey Mocha is the perfect thing to satisfy your want for something warm, sweet, and completely delicious. It has rich chocolate, the nutty taste of hazelnuts, and a little bit of natural sweetness from honey. All of this is topped off with creamy milk.
It’s like a dessert in a cup! The best part? You can make this at home in no time.
Let’s do it!
Things You Will Need:
- Coffee maker or espresso machine
- A small pot or microwave to warm the milk
- Whisk or frother for milk
- Mug for serving
- 1 shot (approximately 1 ounce) of espresso or 1/2 cup of strong brewed coffee
- 1 cup of milk, either dairy or plant-based
- 1 tablespoon of store-bought or homemade hazelnut syrup
- 1 tablespoon of honey (or more or less to taste)
- 1 tablespoon of cocoa powder or chocolate syrup (plus more for drizzling)
- Whipped cream (not required, but greatly recommended!)
- Optional: crushed hazelnuts for garnish
How to Make a Mocha with Hazelnut and Honey:
1. Make the coffee
Make one shot of espresso or half a cup of strong coffee and pour it into your mug.
2. Combine the Flavors
Mix 1 tablespoon of hazelnut syrup, 1 tablespoon of honey, and 1 tablespoon of cocoa powder or chocolate syrup in a small skillet or bowl that can go in the microwave. Mix until smooth.
3. Warm up the milk
Put 1 cup of milk in the saucepan and heat it slowly until it is warm but not boiling. Whisk or froth the milk until it is light and creamy.
4. Mix
Pour the heated milk mixture over the espresso in your mug and mix it in gently.
5. Serve and top
If you want to be fancy, add a swirl of whipped cream, drizzle chocolate syrup on top, and sprinkle crushed hazelnuts on top. Enjoy right away!
Pro Tips:
- Espresso that has just been made is preferable, but strong coffee will work too!
- Don’t miss warming the milk; it helps everything mix together and makes the drink incredibly creamy.
- Use chocolate syrup instead of cocoa powder to make it even better.
Changes and Substitutions:
- No syrup made from hazelnuts? For a comparable taste, try a tablespoon of Nutella or a dash of vanilla extract.
- No dairy? Instead, try oat milk or almond milk for a creamy option.
- Want it cold? Instead of boiling the milk, pour everything over ice.
Tips for Making Ahead:
You can blend the cocoa powder, honey, and hazelnut syrup into a paste ahead of time. You may keep it in the fridge for up to three days. When you’re ready, just swirl it into your milk and coffee.
Storing and using leftovers:
You should consume this drink right away, but you can keep any additional hazelnut-chocolate combination in the fridge for up to three days. When you’re ready, just heat it up and stir it into new coffee and milk.
Conclusion:
That’s all there is to it! Your own warm, delicious Hazelnut Honey Mocha is ready to drink and enjoy! The ideal balance of nutty, sweet, and chocolatey flavors will make your coffee routine feel so much better. Give it a try and tell me what you think. Did you put your own spin on it? I’d love to hear from you, so please leave a comment below. 🍯☕🌰
