with Elusa Coffee Liqueur
Mocha Hot Chocolate
Properly indulgent. Coffee, chocolate, warmth.
Ingredients
- 30ml Elusa Coffee Liqueur
- 200ml whole milk
- 30g dark chocolate (70%), chopped
- 1 tsp cocoa powder
- Whipped cream (optional)
- Cocoa, to dust
Method
- 1
Heat: Warm the milk in a small pan over medium heat until just steaming — don't let it boil.
- 2
Whisk: Off the heat, whisk in the chopped chocolate and cocoa until smooth and glossy.
- 3
Add: Stir in the Coffee Liqueur. Taste — add another splash if you like it stronger.
- 4
Pour & Top: Pour into a warmed mug. Spoon over whipped cream if using and dust with cocoa.
Tasting Notes
Aroma
Dark chocolate, espresso steam, faint cinnamon
Palate
Velvety, deeply chocolate, balanced bitter coffee underneath
Finish
Long, warming, with Armagnac heat lingering
When to Serve
After a winter walk. After dinner on Christmas Eve. When the evening calls for something warm and slightly extravagant. Elusa Coffee Liqueur replaces the usual rum or amaretto — the cold brew base means the drink stays espresso-forward instead of going dessert-cocktail sweet.