Honeydew Mocha Recipe

Combine the diced honeydew, 3 tablespoons sugar, and 3 tablespoons water in a small saucepan over medium heat.

Bring to a gentle simmer and cook, stirring occasionally, until the melon breaks down and liquid becomes syrupy, about 6–8 minutes.

Remove from heat and stir in 1/2 teaspoon fresh lemon juice to brighten. Let cool slightly, then transfer to a blender and puree until smooth, about 20–30 seconds.

Strain the puree through a fine mesh sieve into a bowl, pressing solids to extract as much liquid as possible. You should have roughly 3–4 tablespoons of honeydew syrup. Reserve any leftover pulp for another use.

In a small cup, combine 1 teaspoon unsweetened cocoa powder with 1 teaspoon hot water and stir to dissolve and form a smooth paste (this blooms the cocoa).

Stir in 1 tablespoon semisweet chocolate syrup until fully combined and set aside.

Pull 2 shots of freshly brewed espresso (about 60 ml). If you don't have espresso, use 1/3 cup strong brewed coffee.

If you prefer a longer drink, add 1 tablespoon hot strong brewed coffee to the espresso to extend the volume.

Heat 1 cup milk until steaming (use stovetop over medium-low heat or steam wand). Do not boil. If you like, froth the milk to create microfoam.

Whisk or swirl in 1/4 teaspoon vanilla extract and 1 teaspoon optional sugar into the hot milk until dissolved.

In your serving cup (about 12 oz), add the strained honeydew syrup (about 3–4 tbsp) and the chocolate mixture. Pour the hot espresso over them and stir briskly to combine so the syrup and chocolate dissolve into the espresso.

Pour the steamed milk over the espresso mixture, holding back foam with a spoon and then spooning foam on top as desired.

Garnish with a dollop (about 2 tbsp) of whipped cream if using, and sprinkle 1/2 teaspoon finely grated lime zest or place a couple tiny melon balls on top for visual interest.

Serve immediately.