I brew Bialetti Espresso religiously every morning. I make a few shots to-go, drinking it on my way to the gym or yoga in the wee hours of the morning. Later, I usually brew another batch mid morning or afternoon. Lately I’ve been on the hunt for something sweet though… I don’t want an overly sweet and heavy drink, especially if I’m working in my office. I’ll end up lethargic and droopy over my computer screen like a wilting flower.
Instead of hitting the candy drawer, I’ve been finding comfort in an iced chocolate espresso. I use unsweetened coco powder and a little raw sugar. The bitter chocolate leaves a satisfying note on the palate.
Foodie Note: Whenever I have leftover Bialetti espresso, I pour it into a jar and store in the refrigerator. When you’re in the mood for an iced coffee, drop an ice cube in and voila!
Coffee for One:
4 oz Bialetti brewed espresso, cooled
1 tablespoon unsweetened coco powder
1 tablespoon raw sugar
1 tablespoon water
1 ice cube
In a microwavable dish, combine coco, sugar and water. Stir together until clumps of coco have dissolved and become incorporated into the water. Microwave for 15 seconds to melt sugar. Stir into coffee, drop in an ice cube and enjoy!
Keywords: Bialetti espresso, low-calorie mocha, dairy-free mocha