How To Make Melya Coffee (Easy & Quick Recipe)
Ever wondered what would happen if you mixed honey and cocoa into your espresso?
Since I was a kid, I’ve always loved adding honey to my tea especially when I wasn’t feeling well. But these days, I’m more of a coffee guy.
One afternoon, I was watching this French barista on YouTube. Couldn’t catch a word of what he was saying, but I was glued to the screen.
He was whisking honey and cocoa powder into an espresso shot like it was second nature. I thought, wait, hold up… that’s genius. I love honey. I love cocoa. Why hadn’t I tried this combo in coffee before?
So of course, I did. I made my first Melya coffee the next morning and got a smooth, bold, sweet, and delicious drink.
In this guide, I’ll walk you through exactly how to make Melya coffee at home. From the ingredients and tools you’ll need to a few variations I’ve tested. So let’s roll up our sleeves and start brewing!
What Is Melya Coffee?
Melya is an espresso-based drink that blends three basic ingredients: strong coffee, a spoonful of honey, and a dash of unsweetened cocoa powder.
The honey adds this smooth, natural sweetness that doesn’t overwhelm the espresso. And the cocoa? It brings just the right amount of chocolatey depth without turning the drink into dessert (unless you want that.
Then top it with whipped cream and maybe some cinnamon or chocolate shavings.
Notes: If you’re into drinks like a mocha or honey latte but want something with more character, you’ll love this one.
How To Make Melya Coffee (Step-by-Step)
Equipment
- Espresso machine, Nespresso, or Moka pot (whatever makes strong coffee)
- Stirring Spoon:
- Heatproof mug or small cup
- Optional: milk frother (if you want to add foam), microplane or zester for garnishes
Ingredients
- 1 shot of espresso (or ¼ cup of strong brewed coffee)
- 1 teaspoon honey (or more if you like it sweeter)
- ½ teaspoon unsweetened cocoa powder
- Optional: whipped cream, pinch of cinnamon, chocolate shavings
Instructions
- Brew your espresso or strong coffee: If you’re using an espresso machine, aim for about 1–1.5 ounces. If not, a moka pot or even a small Aeropress works. The key is making it bold—Melya needs that concentrated coffee flavor to shine.
- Make your flavor base: In your mug, add the honey and cocoa powder, and then pour in just a tablespoon or two of the hot espresso. Stir well until it becomes a smooth, chocolatey syrup. This prevents cocoa clumps and makes the honey melt into the mix.
- Add the rest of the espresso: Once the honey-cocoa mixture is smooth, pour in the remaining espresso and stir again. It should look silky, slightly frothy on top, and smell amazing.
- Dress it up: Top with whipped cream. You can sprinkle cinnamon or grated dark chocolate over the cream for a café-style finish.
- Serve hot and enjoy immediately: This drink doesn’t need milk, but you could add a splash if you want to mellow it out.
Notes
Tip
I suggest not to dump the cocoa and honey into the full shot of espresso. Instead, mix them into a tablespoon or two of the hot coffee first. It turns into this silky little syrup that blends better when you pour in the rest.Tips for the Best Melya Coffee
This drink is easy to tweak and better with just a few small upgrades. So here’s what’s worked for me:
1 – Use high-quality cocoa
The cocoa powder makes a huge difference in flavor. I tried using a random store brand once, and it tasted flat, almost chalky.
Since then, I’ve stuck with Ghirardelli Unsweetened Cocoa or Rodelle Gourmet Baking Cocoa. Both have a deep, almost fudge-like richness that brings out the best in the espresso.
2 – Adjust honey
I usually go for raw wildflower honey when I want a floral note, or orange blossom honey for a citrusy twist.
If you want something bold, Manuka honey is earthy and intense (though it’s pricey). Another option is Nature Nate’s Raw Honey, which you can easily find and works well.
3 – Froth your milk
Okay, if you love a silky texture don’t skip it. I use my handheld Nespresso milk frother to whip a bit of oat or almond milk and pour it right on top. It blends beautifully with the cocoa and honey and gives the drink that café vibe.
However, you can use another milk frother. I don’t recommend the cheapest one in most local stores. Usually, they don’t have enough strength and speed to make a good froth.
4 – Add vanilla extract or almond milk for variation
When I want a little twist, a Simply Organic Vanilla Extract splash or even Rodelle Vanilla Paste goes a long way. It pairs perfectly with the cocoa.
For dairy-free days, Califia Farms Unsweetened Almond Milk or Elmhurst Oat Milk are great. They don’t separate or taste watery and blend like a dream.
Variations You Should Try
I’ve played around with a few fun versions over time and honestly? Some of them turned out even better than expected.
Iced Melya
The trick is to let your espresso cool a bit before mixing in the honey and cocoa—otherwise, it doesn’t blend right.
Once that’s smooth, pour it over ice, and if you’re feeling fancy, top it with a splash of cold milk or a swirl of cold foam. You’ll find this perfect for warm afternoons when a hot cup just won’t cut it.
Melya Mocha Latte
After you mix the honey and cocoa into your espresso, add a generous amount of steamed milk. It’s like a mocha but with that unique honey twist. I usually go with oat milk or 2%, and it’s like you’re drinking a dessert.
Spiced Melya
If you’re into a little heat or warm spice, this variation is ideal. A tiny pinch of cayenne gives it a gentle kick, or try a dash of ground nutmeg or cardamom for something more fall-inspired.
Melya with Cold Brew
I swapped out espresso for cold brew one lazy weekend, and it worked really well. The cocoa and honey still blended great. You just mix them with a splash of hot water first, and the result is smoother, a little less sharp drink. If you prefer something less intense, you’ll enjoy this one.
Last Thoughts
Have you tried Melya coffee yet? I’d love to know what you think! Whether you stuck to the classic or put your own twist on it, drop your thoughts in the comments. Got a unique variation or tip? Don’t keep it to yourself and share it below, and let’s end by saying together: voilà!
