Creamy mocha coffee
Overview
I don’t have a coffee machine but I still want to participate in a coffee competition. How can I do that? ! Just have a love for coffee. I have tried my best to find everything related to coffee making at home and made this creamy mocha coffee because it can be made without a milk frother. After finishing it, I felt a sense of accomplishment because it tasted so good. I was very satisfied! ! ! The rich aroma of coffee, the sweetness of chocolate syrup, the soft and smooth cream, and the unique sweetness and flavor of chocolate shavings and cinnamon powder combine to create a coffee that tastes great. If you have a coffee machine, I believe you can do better~~ Let’s popularize it: Cream mocha coffee is a mixed name of moga coffee and cream coffee. The coffee originated in New York coffee shops and later spread throughout the United States. In the United States, coffee containing chocolate is called mocha coffee, and American cream coffee is characterized by the use of stirred cream instead of stirred milk.
Tags
Ingredients
Steps
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Place the ear-hanging bag on the sharing cup, add coffee powder, use 92-degree hot water, pour in about 30g of hot water, and let it sit for about thirty seconds.
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Continue to pour hot water in a circular motion in the center, and wait for the drip coffee to be poured. Start pouring hot water from the first step until the final drip filter is completed and the timer is 3 minutes.
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Remove the ear-hanging bag after drip filtration is completed.
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Pour the light cream into a small bowl and add the powdered sugar.
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Whisk until soft peaks appear on the surface, and use a spatula to gather together.
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Place the buttercream into a piping bag.
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Pour chocolate syrup into the cup.
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Pour in 120g of coffee.
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Mix well with a small spoon.
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Pour in the cream and float on top.
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Sprinkle with some chocolate chips.
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Sprinkle some cinnamon powder for garnish and serve.
