Mocha hazelnut espresso enters rich, dramatic, and slightly indulgent, like she knows dessert before dinner is non-negotiable.
Chocolate flirts boldly while hazelnut adds depth, making bitterness feel intentional, not emotional.
This vegan cup balances elegance and attitude, because subtlety is overrated today.
Mocha Hazelnut Espresso Recipes
A bold espresso blended with cocoa richness and nutty hazelnut sweetness, smooth, indulgent, and unapologetically comforting.
Ingredients
- Espresso coffee beans: 18 grams
- Filtered water: 30 ml
- Unsweetened cocoa powder: 1 teaspoon
- Hazelnut syrup vegan: 1 teaspoon
- Hot water to dissolve cocoa: 1 teaspoon
Instructions
- Finely grind 18 grams espresso beans and prep the portafilter firmly.
- Brew espresso using 30 ml filtered water until crema forms.
- Mix cocoa powder with 1 teaspoon hot water until smooth.
- Stir hazelnut syrup into the cocoa mixture evenly.
- Add the blend to espresso, stir gently, and serve immediately.
Notes
Nutritional Values (Per Serving)
- Calories: 55 kcal
- Total Fat: 1.6 g
- Saturated Fat: 0.4 g
- Carbohydrates: 8.5 g
- Fiber: 1.5 g
- Protein: 1.4 g
Vitamins & Minerals (Per Serving – %DV, Max 5)
- Magnesium: 6%
- Iron: 4%
- Potassium: 5%
- Niacin: 7%
- Copper: 6%
Additional Notes / Tips to Enhance the Flavor
- Use dark cocoa for deeper intensity.
- Warm the cup to protect crema texture.
- Keep syrup minimal; espresso hates clinginess.
