Ingredients:

  • 3 tbsp High-quality Dutch-processed cocoa (22g)
  • 2 tbsp Maple syrup (30ml)
  • 2 shots (60ml) hot espresso or ultra-concentrated coffee
  • 1 pinch flaky sea salt
  • 1.5 cups (355ml) 2% milk
  • 3 cups (450g) large, solid ice cubes
  • 1 tsp pure vanilla extract

Instructions:

  1. In a small heat-proof bowl, whisk the cocoa powder, sea salt, and maple syrup into the hot espresso until a thick, glossy, mahogany-colored paste forms.
  2. Let the mixture sit for 5 minutes; this blooming phase is essential for dissolving cocoa solids and unlocking aromatics.
  3. Pour the cold milk into a high-speed blender, then add the warm mocha base.
  4. Pulse for 5 seconds to integrate the temperatures and flavors before adding ice.
  5. Add the ice cubes and vanilla extract. Start the blender on the lowest setting and quickly ramp up to high.
  6. Blend until a 'shattered ice' crystalline texture is achieved. Pour into chilled mugs and serve immediately.