About the Recipe
A little panela brings a rounded sweetness to this cozy coffee-and-cacao cup. Green Flare already contains espresso, so everything comes together in one small pan. This is our take on a Colombian coffee-and-panela pairing: a warm mug to enjoy slowly alongside breakfast or an afternoon bite.
Ingredients
Preparation
1. Warm the water and 10 g grated panela in a small saucepan. Stir until the panela dissolves and the water turns a warm amber.
2. Add the milk and chopped Green Flare. Heat gently and whisk for about 3 minutes, until the cacao has melted and the drink is completely smooth. Keep it below a hard boil.
3. Take the pan off the heat and taste. Add a little more panela if you prefer, then whisk briskly or froth briefly for a soft layer of foam.
4. Pour into your favorite mug and serve warm. Green Flare supplies both cacao and coffee, so there is no separate espresso shot to prepare.