Melya
材料
- Espresso 1 shot
- Honey Unsweetened
- Cocoa Powder 1 tsp
手順
Brew espresso. In a coffee mug, place 1 teaspoon of unsweetened powdered cocoa, then cover a teaspoon with honey and drizzle it into the cup. Stir while the coffee brews, this is the fun part. The cocoa seems to coat the honey without mixing, so you get a dusty, sticky mass that looks as though it will never mix. Then all at once, presto! It looks like dark chocolate sauce. Pour hot espresso over the honey, stirring to dissolve. Serve with cream.
メリャはエスプレッソにハチミツとカカオパウダーを重ねた暖かい非アルコールコーヒードリンクで、豊かでほろ苦いカップを作ります。ハチミツは一さじのカカオの上に垂らされ、コーヒーが溶けながら材料が混ざり合う淹れたてのエスプレッソに混ぜられます。朝またはアフターディナードリンクとして人気のあるシンプルでありながら贅沢な飲み物です。
History & Origins
Melya is believed to be an Italian-inspired coffee preparation, with "melya" likely derived from a term associated with honey. Its origin as a formalized recipe is disputed, though honey-sweetened coffee preparations have existed across Mediterranean and Middle Eastern cultures for centuries. It has gained wider recognition as a café specialty in the modern era.
Tasting Notes
Aroma: Rich espresso with warm cocoa and floral honey. Palate: Bittersweet coffee balanced by smooth honey sweetness, with a cocoa undercurrent. Finish: Clean and mildly sweet, with a lingering chocolatey warmth.
Pro Tip
Stir vigorously while the espresso is still hot to fully dissolve the cocoa powder into the honey before it cools.
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