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Mocha Hazelnut Espresso Recipes

moka coffee pot
A bold espresso blended with cocoa richness and nutty hazelnut sweetness, smooth, indulgent, and unapologetically comforting.

Print Recipe
Prep Time 4 minutes
Cook Time 1 minute
Total Time 5 minutes
Servings 1 servings
Calories 55 kcal

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.