To an inexperienced person it may seem that coffee and cocoa are incompatible products. Two separate drinks please, but together? How? Very simple! Try making chocolate-coffee cocktails using our recipes, and they will give you a whole variety of tastes: from milky sweetness to pleasant spicy bitterness.
Benefits for the body
The tonic properties of coffee and cocoa have a beneficial effect on health, improve the functioning of all internal systems of the body, relieving depression and blues. Both products in one cup not only taste great, but also give you all their healing powers.
- Chocolate and coffee beans contain a lot of flavonols. They are responsible for good blood circulation, including cerebral circulation, and help increase the ability to concentrate and focus on what is important.
- This wonderful duo is also great for preventing cardiovascular diseases. When drinking the drink, the risk of heart attacks and strokes is reduced due to the theobromine it contains.
- The neurotransmitter phenylethylamine promotes the production of joy hormones - dopamine and serotonin, so after a chocolate-coffee mix your mood is always high.
- A large amount of antioxidants has a beneficial effect on the entire body, reducing the risk of cancer.
On a note! For people prone to obesity, the drink will help control weight, as it increases metabolism and reduces appetite. Lovers of sweet desserts will appreciate this. After all, you can afford a delicious thick chocolate-coffee mix, but at the same time avoid extra calories. Provided, of course, that no sweeteners or heavy cream are added.
By adding various spices and herbs to coffee with cocoa, you can enhance the positive health effects. Cinnamon, nutmeg, hot peppers, salt, and cardamom go well with the bittersweet taste.
The birthplace of an extraordinary spice
If we look at historical sources, we can find out that Southeast Asia is considered the birthplace of cinnamon, but this is not a guarantee that any spice collected in this region will meet a high quality indicator. The best product is considered to be a spice brought from Sri Lanka. The second producing country is India
It is important to pay attention to the place where the spice was collected, because goods from Indonesia, Burma, Vietnam and China not only do not compete with spices grown by leading manufacturers, but are also harmful to health. In these countries, they actively grow a cinnamon substitute - cassia; if you look at its appearance, it cannot be distinguished from the original spice, and only a person who is well versed in this matter can find differences in taste. Real cinnamon will never have a negative effect on the body, but in the case of cassia this is possible - the spice contains coumarin, which reduces blood clotting
Real cinnamon will never have a negative effect on the body, but in the case of cassia this is possible - the spice contains coumarin, which reduces blood clotting.
Negative properties of coffee with cocoa
In addition to the positive properties, coffee and cocoa have qualities that negatively affect health, so you should not abuse these products.
- Excessive coffee consumption can become addictive, which can lead to excessive anxiety or even insomnia.
- Large amounts of cocoa can negatively affect kidney function.
- Coffee impairs the absorption of calcium in the body, which can lead to joint diseases (arthritis, arthrosis, gout, etc.).
- Chocolate beans are not recommended for patients with diabetes or gastrointestinal problems.
- Coffee can cause a surge in blood pressure; the drink is not recommended for hypertensive patients. (To avoid this, drink a glass of water after coffee.)
Important! The drink is not recommended for pregnant women, allergy sufferers, or people with mental disorders.
The history of coffee with cocoa
Cocoa was the first to appear in Europe: it was brought by the Spaniards, who were exploring America, in the 16th century. Moreover, for the first time, European nobility tried chocolate in the form of a hot drink, and not a solid bar.
It was prepared according to the recipe of the American aborigines: they ground cocoa beans with water and obtained a bitter mass that did not even closely resemble dessert. Therefore, a little later they began to add honey and spices to the drink to improve its taste. It was in this form that it won nationwide love, which cannot be said about coffee...
The drink made from coffee beans was initially banned by the church. Coffee fruits came to Europe half a century later than cocoa, but were banned for almost 100 years. Only in 1600, in the Vatican, Pope Clement VIII finally rightfully appreciated the delicate taste of coffee beans, blessing the Italians to drink the aromatic drink.
It’s interesting to know, read: – Mocha coffee (mochaccino), what it is and how to prepare it.
From Italy, the tradition of drinking coffee spread to all neighboring countries. It was in this country, after the approval of the religious rulers, that two elements finally met: chocolate and coffee. It is not known for certain who was the first to think of adding cocoa to coffee grounds, but the result of the experiment was beyond praise.
The most famous name for the resulting cocktail is mochaccino (also spelled moccacino or mokaccino, abbreviated versions - mocha/mocha - are more common among Americans).
This is interesting! The drink has Italian roots, but gained the greatest popularity in North America, in California. His middle name is “Hollywood Coffee.” And this is well deserved, because such a fragrant sweet mix is worthy of an Oscar.
Depending on the composition and proportions of the ingredients, the following varieties are distinguished:
- Moretto is espresso with frothed milk and cocoa.
- Morocchino vero - latte plus hot chocolate (precisely melted bar, not diluted cocoa powder).
- Farisser - coffee with cocoa and alcohol (usually rum, but sometimes it is replaced with whiskey or brandy), decorated with a lush top of whipped cream. There is also a non-alcoholic version with rum syrup.
Romanian coffee recipe
Any type of bean is suitable for this cocktail: Arabica, Robusta, any coffee blends. Everything except instant coffee. The drink is prepared in a Turk, traditionally served without milk, pure black.
Ingredients:
- 6 g of freshly ground coffee (about 2 level teaspoons);
- 2 g cocoa (1/2 tsp without a slide);
- 100 ml water;
- salt on the tip of a knife;
- sugar (white, brown or vanilla) - to taste.
Preparation:
- Pour all the dry products into the pot and mix.
- Add 2 tablespoons of cold water and grind the contents into a paste.
- Separately, boil the remaining water, pour it into the Turk, and put it on the stove.
- Do not bring to a boil, remove from heat as soon as the foam begins to rise slightly.
- Infuse the drink in a Turk until the foam and grounds settle.
- Pour into a cup and serve with a dessert spoon.
On a note! If you choose vanilla sugar, add it at the very end. Pour the regular one into the Turk at the same time as the coffee.
How to properly brew cocoa powder from milk
Many people start their morning with a cup of coffee. Others prefer cocoa to this invigorating drink. It also fills you with strength and energy from the very morning. Chocolate promotes the production of endorphins. This means that such a breakfast will lift your mood for the whole day. According to this recipe, we will prepare cocoa with milk without lumps or films.
To prepare we will need:
- Liter of milk
- Cinnamon, vanillin optional
- 2 tablespoons natural cocoa powder
- 2 tablespoons granulated sugar (can be adjusted to taste)
Preparation:
1. Pour milk into a saucepan or saucepan. Turn on the heat and place on the stove. You need to wait until the liquid almost boils - foam will begin to form on the surface, but the boiling process will not yet be obvious.
2. Sift cocoa into a dry, clean bowl. It is better to sift it to avoid the long dissolution of lumps. The cocoa balls will remain in the sieve. We knead them with a spoon and also sift them down to the last grain of sand. Mix it with granulated sugar.
3. Now pour about 100 ml into this mixture. warmed milk from the total amount. Stir here until all the lumps are broken. The mass at this stage will not be completely homogeneous. There will be grains of cocoa sand left here. Our goal is to get rid of dry lumps. The mixture will be diluted until smooth when boiling.
4. Pour our chocolate mixture into the milk. Mix everything until the mixture becomes a uniform color. Cover loosely with a lid. Cook for 5 minutes on low power, stirring frequently to prevent the milk from boiling.
5. To ensure that there is no film in the cup with the drink, you need to stir it with a whisk while still in the pan. The liquid will become saturated with oxygen, and a bubbly foam will appear on the surface. Now we pour it into portions and hurry to the table!
Hollywood coffee with milk
They say that if you brew coffee with cocoa according to this recipe, you will feel like a real star. Well, jokes aside, this option is really incredibly tasty, we definitely recommend trying it!
Ingredients:
- 50 ml black coffee;
- 75 ml whole milk of medium fat content (2.5-3.5%);
- 15 g cocoa;
- 10 g powdered sugar;
- a pinch of salt.
For decoration:
- 50 ml high-fat whipped cream (from 30%);
- 10g roasted almonds or flaked almonds.
Preparation:
- Brew coffee beans using any available method.
- In a small saucepan, heat the milk to 75 degrees, without bringing to a boil. Stirring constantly, add cocoa and powdered sugar, mix thoroughly so that no lumps form.
- Add salt and mix again.
- Boil the mixture over low heat, then beat the foam with a whisk or mixer at low speed.
- Filter the coffee, pour it into the resulting mass in a thin stream, stirring continuously.
- Pour into tall glasses (for example, like for Irish coffee), garnish with whipped cream and nuts.
How to serve mochaccino?
Typically, Irish glasses or other tall glasses made of clear glass are used for serving. Ordinary glass cups with a volume of approximately 250-300 ml will also work.
They drink mochaccino directly from a cup or through a straw - there are no strict rules here, it all depends on individual preferences. It doesn't matter to its taste whether the ingredients are layered or mixed - the layers are laid out solely for beauty.
Judging by the reviews, cinnamon is often used to decorate the drink, thanks to which it becomes even more aromatic, as well as whipped cream, cocoa, and grated chocolate.
Coffee with cinnamon
Cinnamon has many beneficial properties, but the whole aesthetic of this aromatic spice is that it significantly enhances the brightness of coffee and milk flavors. Another spicy cocktail for your attention.
Ingredients:
- 2 tsp. (6 g) ground coffee;
- 1 tbsp. l. (15 g) natural cocoa powder without flavoring;
- 1/2 tsp. ground cinnamon (+ a whole stick for decoration);
- 3/4 cup milk;
- 1 glass of water;
- sugar, vanilla sugar - optional.
Preparation:
- Heat the milk to 75 degrees, but do not boil.
- Mix coffee with cinnamon, brew with boiling water, let brew for a few minutes.
- Mix cocoa with sugar, pour in hot milk, beat with a mixer or blender until foam forms.
- Pour coffee, previously filtered from the grounds, into the chocolate mixture in a thin stream.
Carefully! Cinnamon is good for lowering blood sugar levels, but during pregnancy it can be harmful - cause uterine tone. Therefore, be careful when adding spice to the drink.
Principle of operation
Unlike most mechanisms in which coffee is mixed with water, a carob coffee machine has a completely different operating principle.
In devices of this type, hot water or steam under pressure passes through compressed ground coffee, absorbing maximum taste and aroma, after which it condenses in a special chamber, turning into a drink.
There are two types of such coffee makers:
- Pump-action. It heats the water to 95 degrees, after which it is forced through a coffee horn under a pressure of 15 bar. This method allows you to preserve the nutrients and aroma of coffee. The device handles one cup of coffee in about a minute and a half.
- Steam. It differs from the pump type in the degree of heating, pressure and method of water supply. Water in a closed tank is heated to boiling and steam formation. When the pressure in the tank reaches 4 bar, the valve opens and steam flows through the coffee in the cone. Coffee prepared this way may have a less pronounced aroma, but contains more caffeine, which gives it an invigorating effect. The preparation time for the drink is two minutes.
The result is coffee without any added grounds. This method allows you to prepare a drink while preserving the original taste of the beans. Another significant advantage of the method is the speed of preparing coffee.
This is why carob devices are practically indispensable both in the office and at home, where you don’t want to waste precious morning moments on a long cooking process.
At first glance, the process of making coffee using a holder may seem more complicated compared to a drip-type device. But the finished drink from a drip coffee maker is significantly inferior to coffee prepared in a carob in terms of taste characteristics and richness of aroma.
