Melya
原料
- Espresso 1 shot
- Honey Unsweetened
- Cocoa Powder 1 tsp
调制步骤
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.
梅利亚是一款将浓缩咖啡与蜂蜜和可可粉层叠而成的温热无酒精咖啡饮品，打造出浓郁、苦甜交融的风味。蜂蜜淋在一茶匙可可上，搅入新鲜萃取的浓缩咖啡，让各原料在咖啡溶解时相互融合。这是一款简单却令人愉悦的饮品，深受早餐或餐后饮用者喜爱。
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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