Mocha recipe: A spiced warming drink for the cooler months

A mocha that's bitter, sweet and spiced all at once, and takes about five minutes to make. Perfect for the cooler months

It's made with unsweetened cocoa powder rather than a sugary chocolate syrup, so you get the deep, slightly bitter flavour of proper dark chocolate. High-quality cocoa is also a good source of polyphenols, plant compounds that are linked with gut and overall health. It's a small amount in one mug, but it's a lovely way to add a little extra goodness to something you were going to enjoy anyway. It works just as well as a mid-afternoon treat as it does first thing.

Bitter, Sweet and Spiced Mocha

Ingredients

• ½ teaspoon high-quality unsweetened cocoa powder

• 8 ounces brewed coffee, or 1 to 2 shots of espresso

• ¼ cup milk or more (dairy or non-dairy)

• 1 to 2 teaspoons maple syrup or honey

• A pinch (about ⅛ teaspoon) of cinnamon, cardamom and/or nutmeg

Method

Warm the milk, and the coffee too if it needs it. Add the cocoa powder, sweetener and spices to the bottom of a mug. Pour in the warmed coffee and milk, stirring as you pour so the cocoa blends in properly. Enjoy!

Making it your own

The spices are very forgiving, so use whichever ones you have in the cupboard. Cinnamon makes it cosy, cardamom gives it a slightly floral warmth, and nutmeg is soft and mellow. A pinch of one is plenty, or try all three. If you like your coffee less sweet, start with one teaspoon of maple syrup or honey and taste before adding more. And if you'd like a creamier cup, just add a little more milk.

This recipe was inspired by Rebecca Katz's café mocha.