How To Make Melya Coffee (Step-by-Step)
Making Melya at home is simple, and once you taste that blend of honey, cocoa, and espresso, you’ll wonder why more people aren’t talking about it.
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.