Hugo's Cocoaccino Recipe

Brew espresso

Brew two strong shots of espresso (about 2 oz total). If you prefer a slightly longer drink, add 2 oz hot water to make an Americano-style base. Pour the brewed espresso into a pre-warmed 10–12 oz heatproof glass or mug.

In a small bowl, whisk the unsweetened cocoa powder and granulated sugar with 1 tablespoon of hot water (from the kettle) to form a smooth cocoa paste. Stir in the grated dark chocolate until it begins to melt and becomes a glossy chocolate syrup. Spoon the cocoa-chocolate mixture into the prepared espresso and stir to combine thoroughly.

Heat the whole milk to 140–150°F (60–65°C). If you have a steam wand, texture the milk to create dense microfoam. Alternatively, heat the milk on the stove or in the microwave until steaming (not boiling), then froth vigorously with a handheld milk frother or jar (shake vigorously) until you have about 1/3 cup of foam. Stir in the vanilla extract and orange zest into the milk before frothing to distribute aroma.

Hold back the foam with a spoon and gently pour the warm milk into the coffee-cocoa mixture, filling to about 3/4 of the glass. Spoon the remaining foam on top to create a thick cap.

Pour the coconut liqueur and optional coffee liqueur gently over the foam so some sinks into the drink and some aromas remain on top. Dust the foam lightly with cocoa powder and sprinkle the toasted coconut flakes on one side as a garnish. If you prefer a stronger coconut note, stir the liqueur into the drink before adding foam.

Serve immediately with a small spoon. Stir before drinking to distribute the chocolate and liqueur. Estimated serving: one Cocoaccino.