Melya
재료
- Espresso 1 shot
- Honey Unsweetened
- Cocoa Powder 1 tsp
조리법
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.
멜야는 에스프레소에 꿀과 코코아 파우더를 층층이 더한 따뜻한 무알콜 커피 음료로, 풍부하고 달콤씁쓸한 컵을 만들어냅니다. 꿀은 한 숟가락의 코코아 위에 드리워져 갓 내린 에스프레소에 저어지며, 커피가 녹으면서 재료들이 어우러집니다. 아침 또는 식후 음료로 인기 있는 심플하면서도 인더전트한 음료입니다.
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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