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Melya Espresso Recipe: Perfect Blend of Sweet and Strong

Ready for a sweet, chocolatey espresso experience unlike any other?

Put down that regular espresso shot and step up your game with the newest twist to hit the scene: Espresso Melya. 

It combines rich chocolatey cocoa, a drizzle of honey, and freshly ground high-quality espresso beans swirled together into one luxurious sip.

Honey And Cocoa

As easy as it is to make Melya, your favorite coffee shop probably will not serve it. That’s good news for you, though! You can make espresso Melya at home and surprise your guests with a coffee type they’ve never had. 

Here’s how.

What is Melya?

Melya is an espresso-based drink that combines a teaspoon of unsweetened cocoa powder and honey for additional flavor. This combination adds fruity notes to the coffee, which can be enjoyed on its own or served with steamed milk. 

Espresso Melya 1

The origin of Melya has yet to be discovered. Some say it has a French origin, others say it is Spanish. “Miel” means “honey” in both French and Spanish, and since Melya got its name from “miel,” this argument is founded.

Melya Espresso Recipe: the Perfect Blend of Sweet and Strong

5 from 1 vote
Servings

1

servings
Calories

33

kcal
Total time

5

minutes

This new twist on espresso beats simply adding sugar to your shot by a mile. Try it if you feel like having a dense, sweet, small cup of coffee.

Ingredients

  • 1 oz 28.35 ml espresso

  • 1 tsp 1 tsp unsweetened cocoa powder

  • 1 tsp 1 tsp honey

  • 1 splash 1 splash steamed milk (optional)

Directions

  • Add 1 tsp of cocoa powder to a demitasse.
  • Add about 1 teaspoon of honey on top of your cocoa powder and let the honey soak up the cocoa.
  • Brew espresso shot into the cup and stir until evenly mixed. 

Equipment

Notes

  • Use good quality coffee beans for the best results.
  • If you want it to be creamy, add steamed milk, creamer, or even whipped cream. It is essential to use steamed milk and not regular milk if you want to add a creamy texture to your Melya. I don’t drink Melya with milk, though. Just saying.
  • Don’t panic if your cocoa and sweet honey don’t mix well when you start stirring. They will incorporate into the hot espresso after 10-20 seconds of stirring. 

What Kind of Cup Should Melya Be Served In?

The best coffee cup for serving Melya is the demitasse. Demitasse, also known as half-cup, is a regular coffee cup serving espressos and Turkish coffee. It is smaller, retains heat efficiently, and can hold about 2-3 ounces (60-90 ml) of liquid. 

Ceramic Demitasse

However, if you do not have a demitasse, you can serve your Melya in a regular coffee mug. Using a coffee mug will not affect the taste of your Melya, but it will cool down much quicker, and the lower quantity will not fill up the mug. I would suggest your pre-heat your mug if you go this route.

Tips for a Refreshing Melya Cup

  • Brew your espresso from coffee grounds of high-quality beans.
  • Stir the Melya properly before adding steamed milk.
  • Whipped cream works if you don’t have steamed milk.
  • Tweak the honey content if you want a sweeter cup.
  • Let your honey mix with the cocoa before pouring the espresso.

Frequently Asked Questions

Melya will probably be a new concept to you, so here are a few answers to questions you may have. Please let me know if you have any other ones.

Melya and Mocha are not the same. Although both have two ingredients in common (espresso and chocolate), they are distinct. Melya uses cocoa powder and honey as essential recipes, while Mocha doesn’t require honey, uses lots of steamed milk, and you generally add chocolate syrup to it to enhance the flavor. 

Melya and Mocha are not the same. Although both have two ingredients in common (espresso and chocolate), they are distinct. Melya uses cocoa powder and honey as essential recipes, while Mocha doesn’t require honey, uses lots of steamed milk, and you generally add chocolate syrup to it to enhance the flavor. 

The caffeine content in your Melya depends on your espresso. If you use decaffeinated espresso, your Melya will have no caffeine. 

No, I don’t recommend using sweet cocoa. Unsweetened dark cocoa adds a specific taste note to Melya espresso. Using, let’s say Nesquik cocoa powder, would change the whole point of Melya. 

If you want it to be sweeter, use a bit more honey.

Conclusion 

If you ever feel like having sweet espresso, give my espresso Melya recipe a try, and let me know how you liked it in a comment below!

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