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Serrano Social Club owner, Tony Serrano, adapted his childhood hot chocolate into a coffee lover’s cocoa with this namesake mocha. Try using a local fruit honey, like blackberry, for added brightness and don’t skimp on the quality of the cocoa or milk.
8 oz. of organic whole milk
1 1/2 tsp. cocoa powder
1/2 Tbsp. of honey
1/4 tsp. chili powder
1 1/2 oz. freshly brewed espresso
Combine all ingredients, except espresso in a stainless steel pitcher. Grind, dose, tamp and pull your espresso into a coffee cup. Steam your milk to a velvety consistency while the shot pulls. Pour your mocha milk into the espresso, slowly lifting the crema to the top of the drink. Dust the top with just a hint of cocoa and chili powder (mostly for nose).
Tony Serrano, Serrano Social Club, Modesto, California
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