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Melya

Espresso
Honey
Unsweetened cocoa

Brew espresso; for this purpose, a Bialetti-style stovetop will
work. 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 (optional).
I have never served this cold but I imagine it would be interesting;
I use it as a great hot drink for cold days, though, so all my
memories are of grey skies, heavy sweaters, damp feet and big
smiles.

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