Cocktail: Mint Mocha Café
Mint Mocha Café
Equipment
- Drip Coffee Machine or Moka Pot
- Tempered Glass or Coffee Mug
- Measuring Equipment (jigger)
- Spoon
Ingredients
- 120 ml Fresh-Brewed Coffee (4 oz)
- 45 ml Chocolate Liqueur (1½ oz)
- 15 ml Amaretto (½ oz)
- Mint Infused Partially Whipped Cream
Instructions
- Before beginning this recipe, make the Mint Infused Partially Whipped Cream.
- Brew some coffee and keep it hot.
- In an Irish coffee glass, heat tempered glass, or mug,combine the coffee, chocolate liquor, and amaretto.
- Stir to combine.
- Gently ladle 2.5 cm (1 inch) of partially whipped cream on top of the coffee mixture, and serve immediately.
- You should end up with a 2 to 2.5cm ( ¾- to 1-inch) layer of green cream that’s cleanly floating on top of the coffee, creating a sharp demarcation between black and green.
Notes
Mint Mocha Café: Choosing the Right Ingredients
Much like an Irish Coffee, you don’t want to ruin a Mint Mocha Café with cheap coffee. Put your Nescafe Gold away and break out your moka pot or drip coffee machine. Our personal preference is for a bean that is on the bitter side. Anything light, fruity, and/or floral just won’t pair well here. Get a mocha or espresso blend.
Alcohol & Syrups
Now that we’ve got the coffee covered, let’s talk about the alcohol. Chocolate liqueur is a dime a dozen, but the cheap ones are just that; cheap! They taste overly sweet and syrupy. They lack a real chocolate taste. Aim for something better. Much like with the coffee beans, you don’t need to buy the most expensive version. Many middle of the road liqueurs are great. We have 2 chocolate liqueurs that we use exclusively in our home bar and both can be used in this drink;
If you’re in Japan, these will both be hard to find. We order them every year from Masters of Malt in the UK, which is a reasonable option.
If you’re in the US, you might be able to track down these bottles at your local liquor shop. Buying alcohol online in the States is a little cumbersome, so you’ll have to do the leg work on your own.
As for the amaretto, any of the major brands would be ok. Disaronno will give your mix a slightly sweeter version. We used Luxardo the last time we made these, and then had a slightly nuttier flavor.
Lastly, in the flavor department, you don’t need to add any sugar or simple syrup to this cocktail. The chocolate liqueur is sweet enough plus the mint liqueur in the cream is sweetened. All together, it makes for a sweet enough experience.
Glassware
Although not an ingredient, do consider what glassware you’re going to use. You can use a coffee mug, but part of the charm is in seeing this cocktail. Thus, a glass is far better for the presentation.
Make sure to use glass that heat tempered. We opted for Irish Coffee mugs, as the drink is built in a similar way. These are a great investment if you plan to make these cocktails a few times a year.
Mint Mocha Café: Separate but Equal Parts
Why bother creating a mint cream? Wouldn’t it just be easier to forego that and just add the mint liqueur directly into the coffee?
Yes, it would be easier, of course. Easier doesn’t mean better.
The main issue here is that when all the flavors are mixed together, they are fighting each other. They blend and the overall taste becomes muddy. When you separate the flavors you allow them to keep more of their individuality. The mint never overpowers the more subtle notes of the chocolate. It mixes in your mouth, so each sip is unique. This isn’t a Starbucks Frappuccino. You have quality ingredients, so let them breathe a little.
Not sure how to make Partially Whipped Cream? It’s easy, just follow our recipe.
This cocktail has a very Italian feel to it, so it’s only appropriate that you mix one up with this very mixed up Italian song. It’s a favorite of mine.