Make this mocha strike with 4 ingredients when it is too hot to work

If you ask me what flows in my veins, the answer is not blood – it’s coffee. In each form, each mood, each temperature. I gladly sirotai a small wise demijat of double espresso, its sparkling cream like satin in the sun. But I also want my strong, cold coffee and in a cocktail shaker, especially when summer tries to kill me. This mocha strike, developed by my colleague Julia Levy of our Birmingham cuisine, in Alabama, is my seasonal armor: a shock of frothy, ice and chocolate joy that does not require steering wheel, a whipped cream crown or a price of $ 10.

Now clarifions: when I say “Mocha struck”, I am not talking about extra-thick and mixed obstacles that pretends to be for coffee in coffee. You know those – layers of syrup, the value of the cream of whole dairy farms and more sugar than Halloween transport. That’s not it. This is the chocolate cousin of the Greek style striking: shaken instant coffee (or sparkling), cocoa, a brown sugar and a generous drop of ice, all garnished with cold milk swirling like a magical cafinted tower.

Yes, I said instant coffee. Before rolling your eyes and looking for your crusher, listen to me: when you shake an instant coffee with a little water and sugar, something alchemical happens. You get this thick and creamy foam – no required espresso machine. It is the secret not only for a big Greek strike but also on the Dalgona coffee. This frothy magic is thanks to the instantaneous solubility of coffee and the presence of natural surfactants – compensate that reduce surface tension and help trap the air. Unlike the infused coffee, which contains oils that inhibit foam formation, instant coffee dissolves quickly and cleanly, allowing these surfactants to do their work and whisk in a dense and stable foam. Basically, it is designed for foam. Add cocoa powder and a touch of vanilla, and you make your way in the icy mocha territory without leaving your kitchen or changing your pajama shorts.

Unwedded natural cocoa powder is also essential here: attacking us. When Julia tried this with cocoa treated by the Dutch, chaos followed. No foam. Just sad, flat coffee. It turns out that it was not the pH of the cocoa, but the fat content of the cocoa treated by the Dutch – additional cocoa butter during Dutch treatment interrupts surfactants (these compounds mentioned above which lower the surface tension between liquids), which means that the bubbles of pop and die foam. Thanks to many tests, she found that the best bypass solution was to use natural cocoa to keep the frothy drink.

Once the hit has been whipped, you will tilt the glass and pour your cream or milk of choice. We love the creamy body and the richness that the evaporated milk or half brings to this drink – they add just enough weight to balance the bitterness of coffee and cocoa. That said, you can absolutely use your favorite milk or non -dairy alternative. Keep in mind that lighter milks (such as shortcomings or most plants) will produce a thinner and less decadent final drink.

This mocha strike is a drink that makes you feel like a barista without a quarter of the morning. If you have a super cocktail shaker. Otherwise, a milk friction works beautifully, especially for those of us who like to play with kitchen gadgets. Pour everything into a large glass, tilt it with a little flair and sprinkle your milk of choice. The result is a drinking and sweet and refreshing coffee drink drink that is between an iced mocha, a Greek hit and a pure caffeine pleasure.

I love this recipe because it is fully customizable – you can make it softer or stronger depending on your mood or add a little alcohol, like coffee liquor, if you wish. It’s fun, portable and proof that coffee does not need to be serious to be delicious.

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