Servings: 2



2 tablespoons sugar
2 tablespoons dark chocolate cocoa powder
1 cup whole milk
½ cup coconut milk
½ teaspoon vanilla
¼ cup of your favorite unflavored coffee or one shot of espresso
Pony of your favorite flavored brandy




Make  1/2 cup of your favorite unflavored coffee.


Whisk together sugar and cocoa powder in a saucepan.



Chef’s Note: If dark chocolate is not to your liking, try 1 tablespoon of milk chocolate cocoa powder and 1 tablespoon dark chocolate cocoa powder or 2 tablespoons milk chocolate cocoa powder



Continue whisking and add milk, slowly, to create a paste. Continue to add milk slowly until all of the milk is incorporated with the powder and sugar has dissolved.


Place saucepan over medium heat. Heat.



Chef’s Note: Heat only. Do not allow milk mixture to reach the simmer stage. Heat should be evident above the surface of the milk mixture, but it should not bubble.



Add coconut milk and vanilla. Whisk vigorously to froth.



Chef’s Note: At this point you should have a great cup of cocoa. To make mocha, add coffee.



Add  coffee to cocoa. Whisk to incorporate.


To smooth the mocha, add the pony of brandy. Whisk to incorporate.


May be topped with a dollup of whipped cream and dusted with cocoa powder.