A rich and luxurious mocha hot chocolate topped with lashings of whipped cream and a kick of nutmeg.
Recipe for Mocha Hot Chocolate with Nutmeg by Anisa Sabet for The Macadames.
It’s just my luck that L’Emporio Coffee, who make Italian Nespresso Compatible Pods who make Italian Nespresso Compatible Pods, reached out to do a collaboration just as the cold snap (seriously what the hell is going on with the weather?) hit Canberra. I’d been dreaming of mocha hot chocolates for months and finally got the chance to make one. I’m pretty obsessed with flavoured hot chocolates, but I think this is one of my favourites (it’s also the MOST decadent). Check out my spiced hazelnut hot chocolate or chilli hot chocolate for healthier and vegan options.
Today’s recipe is brought to you by L’Emporio Coffee Shop, who are all about bringing the best coffee to you. They went to the source, so they can bring Italian coffee to Australia and into your kitchen. Self confessed, they aren’t about double soy lattes or caramel shots. They have stripped things back to basics, mainly fair trade beans, freshly roasted and packaged in capsules so that won’t lose their flavour over time. They say this is the coffee Italians drink. And who’s going to argue with that?
I don’t have a capsule machine so I took a little trip to my brothers to sample the pods. We spent a morning sipping espresso and taking mental notes of our favourites. My top pick is Dolce Aroma (sweet and caramely) and Cremosa (strong and my type of coffee). I am not a big fan of nespresso style coffee usually but was actually quite impressed with their depth of flavour, tasting notes and finish.
For this mocha hot chocolate I used the Intenso capsule due to it’s tasting notes (chocolatey, nutty) and it worked really well. If you have a capsule machine or simply want to make this recipe, I highly suggest checking L’Emporio Coffee out.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Please note this post is sponsored but all opinions are my own.
What you need:
- Small saucepan
- Fine sieve
Ingredients (makes 2):
- 50g dark chocolate (I used Lindt 70%)
- 2 cups (500ml) milk
- Ground coffee from 1 L’Emporio Coffee Intenso capsule (or two if you want an extra kick)
- 1/2 teaspoon vanilla extract
- To serve: freshly grated nutmeg and whipped cream
1. On a low heat, melt the chocolate in the saucepan. Add the milk, whisking constantly. Add the coffee and cook for a few minutes on a very low heat. Add the vanilla extract, whisk through and allow to steep for 5 minutes. Strain through a fine sieve into mugs, top with whipped cream and freshly grated nutmeg.
Like this recipe? Yum it on Yummly.
For another similar recipes, try my spiced hazelnut hot chocolate.
Or my chilli hot chocolate.
Anisa – The Macadames. xx