Gourmet Coffee Chatter

Ah, autumn is here. The exhilarating bite in the air, Friday night football games, cocoa over an evening fire. These espresso coffee recipes should satisfy some of the chocolate cravings of the season. Enjoy.

Black & White Mocha

Yield: 1 – 12 oz. drink

1/2 ounce Ghirardelli Chocolate Sauce
1 ounce Ghirardelli Classic White Chocolate Sauce
2 ounces brewed espresso coffee
8 ounces steamed milk

Combine sauces and espresso in 12 oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Sprinkle with Ghirardelli Cocoa or drizzle with Ghirardelli Chocolate Sauce and/or Classic White Chocolate Sauce. Sprinkle with toasted chopped hazelnuts, if desired.

For Iced Black and White Mocha: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Chocolate Sauce and/or Classic White Chocolate Sauce.
Serving/Yield: 1 – 16 oz.

Yield: 1 – 12 oz. drink

1/2 ounce Ghirardelli Chocolate Sauce
1/2 ounce Ghirardelli Classic White Chocolate Sauce
1/2 ounce raspberry syrup
2 ounces brewed espresso coffee
8 ounces steamed milk

Combine sauces, syrup and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Garnish with Ghirardelli Cocoa or drizzle with Ghirardelli Chocolate Sauce.

For Iced Chocolate Raspberry Cappuccino: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Chocolate Sauce, and/or raspberry syrup.
Serving/Yield: 1 – 16 oz.

Tags: cappuccino drinks, Espresso Coffee, Ghiradelli sauces, Gourmet Coffee, mocha drinks