Cosy Chocolate Almond Mocha

Now that it's officially cosy season, we thought you might like a new recipe to use with your Blesséd Brew.

Especially if you are a bit over pumpkin spiced lattes or just want something a bit different, then why not check this out. It goes great with our Chikka coffee giving you the bittersweet depth of coffee first, and then a silky, smoothy, chocolatey taste, and finally, a hint of almond, but don't worry, it won't overpower the drink.

Ingredients for Chikka Almond Mocha (1 large mug)

• Freshly brewed coffee – (use a medium-strong brew, like Kulkumry Coffee: The Blesséd Brew's Chikka or Kaphi) - you'll need enough for around 2/3 of the mug you're using.

• Whole milk or oat milk – (for creaminess) - about 1/3 of the mug

• Dark chocolate chips or chopped dark chocolate – 2 tablespoons (70% cocoa for depth)

• Almond syrup – 1 teaspoon (or hazelnut if you prefer)

• Vanilla extract – ¼ teaspoon

• Brown sugar or honey – to taste (optional, depending on how sweet you like it)

• Whipped cream or frothed milk – for topping (optional but highly recommended)

• Dark chocolate shavings or a dusting of cocoa powder – for garnish

Method

• Brew the coffee: Brew a fresh cup of coffee in an Indian-style filter or a French press will work beautifully as well.

• Melt the chocolate: In a small saucepan on low heat, gently warm the milk until just steaming. Add the chocolate chips and stir until completely melted and smooth.

• Add flavour: Stir in the almond syrup and vanilla extract. Taste and adjust sweetness with a touch of brown sugar or honey if desired. Just a smodgen!)

• Combine: Pour the hot coffee into your favourite cosy mug, then gently whisk in the chocolate-almond milk mixture.

• Finish beautifully: With a little flourish.

• Drink: Watching out for milk moustaches!

Allergens: Nuts; Chicory (if you use Kaphi)

It's a cosy, chocolatey coffee recipe that’s perfect for cooler days and feels indulgent without being overly sweet — think mocha meets winter hug. Enjoy!