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January 06, 2026
A refreshing, energizing drink that fuses espresso strength, mocha sweetness, and a gentle chili-cinnamon warmth — shaken for texture and poured over ice. Think café affogato meets Mexican chocolate meets cocktail culture.
Ingredients
- Double espresso (~40 g), brewed from 18–20 g BATSAM FORZA beans
- 15 ml rich dark chocolate syrup (70%+ cocoa, or craft mocha base)
- 1 pinch ground cayenne or Aleppo chili (adjust to taste)
- 1 pinch Ceylon cinnamon (aromatic, not overpowering)
- Optional: a dash of sea salt
Ice cubes – enough to fill cocktail shaker (~6–8)
Optional garnish: orange peel, chocolate shard, or chili-sugar rim
Method
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Brew a double espresso using FORZA at 93–95 °C, 25–30 sec extraction.
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In a cocktail shaker, combine:
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hot espresso
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chocolate syrup
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chili + cinnamon
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Fill shaker with ice. Seal and shake vigorously for 15–20 seconds.
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Strain into a chilled lowball or coupe glass.
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Garnish with:
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shaved dark chocolate
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or microplane zest of orange
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or a thin chili-salt rim (optional)
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Sensory Experience
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Aroma: bitter cocoa, toasted coffee, warm spice
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Taste: rich espresso upfront, softened by chocolate and cinnamon; slow chili warmth on the finish
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Texture: silky and frothy, thanks to the aeration from shaking
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Mood: like an affogato turned cocktail — bold yet elegant
Variations
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Iced Dirty Mocha: Add cold milk (oat works beautifully) for a creamier version
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Hot version: Steam the chocolate, spices, and milk — then add the espresso
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Boozy version: Add 20 ml dark rum or coffee liqueur — a nod to Italian caffè corretto
Why it Works with FORZA
FORZA’s robust roast, heavy crema, and notes of dried fruit and toast stand up beautifully to:
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Dark chocolate (accentuates bitterness without clashing)
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Chili and cinnamon (draws out the warmth and complexity)
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Ice shaking (aerates and balances)
