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Melya

Bittersweet, honey-warmed and cocoa-dusted, Melya layers espresso over honey and unsweetened cocoa for an Ethiopian-inspired coffee ritual.

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Ingredients

• Espresso — 2 oz
• Honey — 1 tsp
• Cocoa powder

Preparation

1. Brew espresso.
2. Place cocoa and honey in a coffee mug and stir while coffee brews.
3. Pour hot espresso over the honey mixture.
4. Stir to dissolve.
5. Serve with cream if desired.

This material is informational and cultural, intended for adults 18+, and is not alcohol advertising.

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