Honeycomb Mocha
1 person
Bold espresso, dark cocoa, and golden honey blend into a smooth, indulgent cup. Served with crisp honeycomb, this liquid gold will keep you buzzing.
Ingredients
- 2 oz. Espresso
- 3 Tbsp Ghirardelli Dark Sweet Powder
- 2 tsp Honey
- 7 fl oz. Milk
- 350 g Granulated sugar
- 150 g Honey
- 50 g Water
- 3 g Kosher salt
- 20 g Baking soda
Method
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TO MAKE HONEYCOMB CANDY: Line a half sheet tray with a non-stick liner.
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Combine sugar, honey, water, and salt in a large heavy bottomed pot.
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On medium-high heat, cook until thermometer reads 300°F
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Carefully add baking soda, stirring gently.
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Pour onto prepared pan. Allow to cool.
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TO MAKE HONEYCOMB MOCHA: Combine espresso, Ghirardelli Dark Sweet Ground Powder, and honey.
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Steam milk.
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Add steamed milk to espresso mixture.
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Garnish with crushed honeycomb candy.