6.11. Melya
Description
This article is from the Coffee and Caffeine FAQ, by Alex Lopez-Ortiz with numerous contributions by others.
6.11. Melya
o Espresso
o Honey
o Unsweetened cocoa
Brew espresso; for this purpose, a Bialetti-style stovetop will work.
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 cream (optional). I have never served this cold
but I imagine it would be interesting; I use it as a great hot drink
for cold days, though, so all my memories are of grey skies, heavy
sweaters, damp feet and big smiles.
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