The mocha of your dreams

made with all the best ingredients.

This Whipped Mocha is a real treat—a recipe we’re sharing with you to celebrate that we now carry Brio Coffeeworks Calypso instant coffee. It’s the perfect weekend morning bev or special midweek pick-me-up—quick and simple to make and taste absolutely delicious. Our Mushroom Chocolate makes a dream pairing with Brio’s Calypso instant coffee (seriously this coffee is exceptional and together they’re a poetic flavor duo). I honestly don’t think you can find a dreamier mocha—let alone one that boosts all of the goodness and high quality heirloom cacao, mushrooms and adaptogens of our Mushroom Chocolate.

A handheld frother is a must for this recipe. And a small, tall and narrow glass really does the trick visually. We carry the handblown Moroccan cone flutes pictured here (swoon!) in our shop if you’re local, and otherwise a regular straight-sided champagne flute does the trick. If you don’t have either, use the next best thing you have on hand.

Note that half+ half lofts up well, but won’t keep its volume forever so I suggest imbibing these as soon as you make them.

Ingredients:

2 Tbsp half + half (local and/or grass fed if possible)

2.5 Tsp Mushroom Chocolate

1/2 packet Brio Coffeeworks Calypso Instant Coffee

1 Tsp maple syrup

1/4 C hot water

Directions

Combine Mushroom Chocolate, instant coffee, maple syrup and hot water in a small cup or pitcher and mix until homogenous.
Add half + half to glass and whip well until it increases 3-4x in volume.
Slowly pour the chocolate-coffee mixture into the glass. Sip, savor and enjoy!