Here is an easy way to take your morning granola to the next level. Dissolve a little bit of cocoa powder and turbinado sugar in a hot espresso. Let that cool, then mix it into a container of yogurt. Voilà, mocha yogurt, with just a hint of sweetness and caramel notes from the turbinado. Mom and I both thought this qualified as "heavenly" when mixed up with some Granola 2.0. I bet it would also amp up smoothies and Sua Chua Cafe, but I haven't tried it in either of those yet.
Mocha Yogurt
Adapted from Maria Speck via her blog (May 26, 2016)
Time: ~10 minutes (using the moka pot method to make the espresso), plus 5 minutes for the coffee to cool down
You can substitute 40 grams (2 tablespoons) of maple syrup for the turbinado sugar.
25 grams (2 tablespoons) turbinado sugar (see note)
8 grams (1½ tablespoons) unsweetened cocoa powder
35 grams (2½ tablespoons) freshly brewed hot espresso or strong coffee
16 ounces/454 grams (~2 cups) whole or low-fat Greek or regular yogurt
1. Measure the sugar and cocoa into a small mug or teacup. Pour over the hot espresso. Mix well with a fork or small whisk until the sugar is dissolved and the cocoa is smooth. Cool to room temperature in the fridge for 5 minutes.
2. Stir the coffee mixture into the yogurt until homogenous. There is just enough room to do this in a 16-ounce container of yogurt if you're careful. Store in the refrigerator. Top with granola for a breakfast treat.
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