Melya
A comforting coffee drink featuring a base of unsweetened cocoa and honey whipped into a rich paste, dissolved by hot espresso and finished with cream. This preparation creates a unique, thick mocha-style beverage.
What it tastes like
The aroma is dominated by roasted coffee beans and dark, earthy cocoa. On the palate, the bitter espresso is balanced by the thick texture of honey and the richness of the cream. The mouthfeel is heavy and smooth, finishing with a dry, lingering chocolate note.
Flavour profile
Ingredients
- Espresso2 oz
- Unsweetened Cocoa Powder1 tsp
- Honey1 tsp
- Heavy Cream1 splash
Preparation
- 1
Prepare a fresh double shot of espresso.
- 2
In a coffee mug, combine the unsweetened cocoa powder and honey.
- 3
Stir the cocoa and honey vigorously until they form a thick, dark, homogenous paste.
- 4
Pour the hot espresso over the honey-cocoa mixture.
- 5
Stir well to dissolve the paste into the coffee.
- 6
Top with a splash of cream and serve immediately.
Substitutions
- HoneyMaple Syrup — This adds a woody, slightly smoky sweetness compared to the floral profile of honey.
- Heavy CreamOat Milk — It provides a lighter body and a subtle toasted grain flavor while keeping the drink dairy-free.
- Cocoa PowderChocolate Syrup — The drink becomes significantly sweeter and loses the dry, powdery texture of raw cocoa.
- EspressoMoka Pot Coffee — The texture is slightly less viscous without the crema, but the bold flavor intensity remains similar.
Variations
Spiced Melya
Stir in a pinch of cayenne pepper and cinnamon for a heat-focused variation inspired by Mexican chocolate.
Spirited Melya
Add one ounce of aged rum to introduce notes of oak, molasses, and alcohol warmth.