A rich, silky drink that tastes like warm liquid chocolate with a hint of Yunnan sweetness.
1. Preparation
Ingredients
15–18 g Red Honey flavor Yunnan coffee beans
200 ml fresh milk
100 g ice
30 ml butter milk (or milk with 3–5 g melted butter stirred in)
8 g pure cocoa powder
Tools
Grinder
Espresso machine, Moka pot, or AeroPress
Cup (300 ml)
Small bowl for mixing cocoa
Spoon
2. Brewing & Mixing Process
Step 1: Brew your coffee
Use Red Honey Yunnan beans to keep the flavor consistent.
Espresso machine：
Grind 15–18 g beans
Brew 30 ml espresso
Moka pot：
Brew 40–50 ml strong coffee
Use 30 ml for the recipe
AeroPress：
Use 15–18 g beans + 80 ml hot water
Press and use 30 ml concentrate
Step 2: Make the cocoa coffee base
Add 8 g pure cocoa powder to a small bowl
Pour 30 ml fresh espresso over it
Stir until smooth and fully dissolved
This becomes your cocoa espresso base.
Step 3: Prepare the milk
In your serving cup:
Add 100 g ice
Pour in 200 ml cold fresh milk
Add 30 ml butter milk (or milk mixed with a little melted butter)
Stir gently until smooth and creamy
Step 4: Combine
Slowly pour the cocoa espresso base into the milk mixture
The color will blend from dark chocolate to milky cocoa
Stir once more before drinking
3. Tips for Better Results
Use pure cocoa powder with no sugar for a deeper chocolate taste.
If you want it sweeter, add 5–10 g sugar or 3–5 g honey when mixing the cocoa base.
Shake the cocoa base in a jar if you want a smoother texture.
Don’t skip the butter milk — it gives the drink a creamy, silky mouthfeel.
Red Honey Yunnan beans bring natural sweetness and slight fruitiness that match chocolate very well.
4. Flavor Notes
Rich dark chocolate
Butter milk adds creamy, smooth texture
Red Honey beans add natural sweetness
Light fruit aroma from Yunnan high-altitude beans
Aftertaste is slightly roasted, slightly bitter, like high-quality cocoa
Overall taste = like drinking a cup of melted chocolate with gentle coffee.
5. Flavor Notes
Hot Version:
Heat the milk to 60°C
Skip the ice
Add the cocoa base into warm milk
Stir well
Sweeter Version:
Add 10 g chocolate syrup
Or melt 10 g dark chocolate into the cocoa base
Stronger Coffee Version:
Use 18 g beans
Add 45 ml espresso instead of 30 ml
