How to Make Borgia Coffee (Easy Chocolate-Orange Espresso Recipe)

Ever had coffee that tastes like dessert but with a zesty twist?

If there’s one thing I’ve said more than once on Coffee Voilà, it’s that I love chocolate. And when it’s mixed with coffee? That’s heaven in a cup.

But a few days ago, I was watching a YouTube video where someone casually dropped a bit of orange zest into their mocha, and I’ll admit, “I raised an eyebrow.” Chocolate, coffee, and citrus? It felt like too many bold personalities in one mug. Still, curiosity won.

So I tried it. And let’s say Borgia coffee is now on my favorites list. It’s bold, rich, slightly sweet, and that citrusy kick from the orange? It brightens everything up in the best way.

In this guide, I’ll walk you through exactly how to make Borgia coffee at home (hot or iced) including tips I’ve learned to get the most balanced flavor, plus a few fun twists. So let’s start brewing!

What Is Borgia Coffee?

Though Borgia coffee might sound fancy, it’s one of the easiest ways to turn your espresso into something similar to a dessert in a cup.

At its core, Borgia coffee is a rich blend of bold espresso, melted chocolate, and freshly grated orange zest, all topped with a cloud of whipped cream.

So, you can expect a mix of deep, roasted espresso notes balanced by smooth, bittersweet chocolate and bright, citrusy from the orange zest. All rounded out by the creamy sweetness of whipped topping.

How is it served?

Traditionally, this coffee is served hot. However, I’ve also tried it iced, and it’s still fantastic. Especially in summer, when you want the flavor without the heat.

Just cool down your espresso, swap in some cold chocolate syrup, and pour it over ice with zest and cream on top. Whether hot or cold, Borgia coffee is one of those drinks that makes your regular coffee routine feel a little more special.

Origins of the Borgia Coffee

The origins of Borgia coffee trace back to the rich tapestry of European history, intertwining Italian and Spanish influences.

The drink’s name is associated with the Borgia family, a prominent Spanish-Italian lineage from the late 1400s, known for their significant roles in Renaissance politics and the Catholic Church.

This family’s roots in Valencia, a region in Spain renowned for its exceptional orange trees, likely inspired the citrus element in the coffee.

The combination of strong Italian coffee and grated orange peel in Borgia coffee pays homage to this heritage, blending the boldness of espresso with the zest of Valencia oranges.

Tips for the Best Borgia Coffee

These little tweaks have made a huge difference. So here are a few suggestions:

1 – Use Fresh Orange Zest

The fact is, bottled or dried zest doesn’t even come close. I tried using some dried orange peel I had leftover from baking once, and the flavor was flat and a little bitter.

I recommend always using fresh zest. It brings out that bright, citrusy pop that plays so well with the richness of chocolate and espresso. Just grab a microplane and zest directly over your mug before serving.

2 – Try Dark Chocolate for a More Intense Drink

I started out using sweetened cocoa syrup. But it made the drink too sugary. Now I melt down a few squares of Lindt 70% Dark Chocolate, and the richness it adds is next level.

It gives you this deep, slightly bitter base that makes the orange notes shine even more. You can use milk chocolate if that’s more your style, but dark brings the grown-up flavor.

3 – Don’t Skip the Whipped Cream

The whipped cream smooths out the espresso’s bitterness and brings that dessert-like texture. I go with Cabot’s whipped cream when I’m not making it from scratch.

It’s thick, holds up well on hot drinks, and has enough sweetness without being too much.

4 – Add a Cinnamon Stick or a Dash of Nutmeg

A cinnamon stick stirred in slowly adds subtle warmth, and nutmeg gives it that bakery vibe. Just don’t overdo it. You want to let the orange and chocolate lead and spice gently in the background.

Favorite Iced Borgia Coffee Variation

Okay, this is hands-down my favorite version of Borgia coffee. I’m a sucker for anything iced, especially when it’s hot outside and I still need my espresso fix.

This recipe keeps that chocolate-orange flavor but turns it into a cool, creamy treat.

Step 1 – Chill the Espresso

I usually brew a double shot in the morning (Moka pot works too), then toss it in the fridge. If I’m short on time, I pour it over a big glass of ice to cool it down fast, dump that melted ice, and save the concentrated coffee.

Step 2 – Mix the Chocolate and Orange

In a separate glass or small bowl, stir together a spoonful of cold chocolate syrup (I like Ghirardelli for richness) and some freshly grated orange zest. That combo alone smells like dessert.

Step 3 – Assemble Over Ice

Fill your serving glass with fresh ice. Then, pour in the chilled espresso and add the chocolate-orange mixture. You give it a good stir so everything blends smoothly.

Step 4 – Top It Off

Finish with a generous swirl of whipped cream. For a little flair, I like to sprinkle some shaved dark chocolate or a tiny pinch of sea salt on top.

Pro Tip: This iced version tastes like a mocha creamsicle with a grown-up edge. You’ll find it perfect for lazy summer afternoons or when you need an easy mid-day treat that feels a little fancy.

Last Thoughts

Have you made Borgia coffee before? Got any tips, twists, or questions? I’d love to read your comments below—and with that, we end by saying voilà!