Burnt Blood Orange Mocha
How does it make you feel? – My ABSOLUTE favorite question when dreaming about our coffee menu. It’s this question that inspired our Burnt Blood Orange Mocha, which can best be described as a sunny and satisfying invite with a live-fire twist, our first-ever signature drink at Hearth.
Citrus can be a challenging note to match with espresso, which is why we incorporated some sweetness and saltiness to find the type of balance that just feels right.
Please read the whole recipe before you start, this recipe is for a 12 oz Burnt Blood Orange Mocha.
Step 1: Create Blood Orange Syrup
Ingredients:
Equal parts blood orange peel (any orange varietal can be used, we chose blood oranges due to the lower acidity and higher sweetness in comparison to normal oranges)
Equal parts granulated sugar
Instructions:
Peel blood orange – It all starts by making an Oleo Saccharum, which I know sounds super complicated, but in reality, it is just Latin for oil and sugar. Those two ingredients are all you need, so grab your blood orange and begin to peel while avoiding as much pith (white bitter part) as possible.
Char orange peels – Throw peels on the grill to begin to add some quick color and char while being careful to not fully burn or dehydrate. Remember, we need the oil from the orange peels for our oleo saccharum!
Combine peels and sugar – In a container of your choosing, weigh out equal parts blood orange peels and granulated sugar. You can add as much equal parts of both of these ingredients as you want—it all depends on how much syrup you want to hang on to.
Massage ingredients – Be sure to take a spoon and thoroughly massage the peels and the sugars to adequately extract the oils from the citrus peels. After massaging with a spoon, place the lid on the container and shake one last time to ensure full incorporation.
Let ingredients rest – A minimum of 8-12 hours is needed for the oil and sugars to work their magic; however, we let our syrup rest 1-2 days in the fridge. I suggest if you are shooting to rest your oleo for 8-12 hours, this can be done at room temperature, and anything longer than that, throw it in the fridge.
Strain syrup – After letting your hard work rest, you now will have an oleo saccharum syrup! Take a strainer and strain your syrup into a clean container to separate the syrup from the peels. (Don’t throw out the peels—try to use them as a fun garnish for a drink or dessert!)
Step 2: Measure Out Base (Syrup + Mocha)
Ingredients:
2.5 oz burnt blood orange syrup
1 oz Holy Kakow Mocha (Any mocha will do, preferably something dark chocolate-based)
Instructions:
Add syrup – Whether by a scale or a measuring utensil, add 2.5 oz of your burnt blood orange syrup into a 12 oz mug or glass, depending on if you are having this iced or hot.
Step 3: Pull Shot of Espresso
Ingredients:
Double shot of espresso from a full-bodied medium-dark roasted coffee, preferably with notes of rich chocolate and spices.
Instructions:
Grind and pull espresso – We used 22 grams of coffee to make 36 grams of espresso. I would suggest using a 1:2 ratio, which you most commonly see; however, we chose 22 grams in and 36 grams out to achieve a fuller body of espresso, adding to the balance of the drink.
Feel free to explore – No matter what someone tells you, there is not one right way to do coffee. So many factors such as equipment, espresso ratio/recipes, roast level, origin, and process of the bean all affect your end product. Don’t be afraid to explore new areas of coffee. Just keep in mind: if you are using a more citrus-forward syrup, try to use a more rich and chocolatey style of coffee to strike that perfect balance.
Combine syrup and espresso – Add espresso to syrup and stir to fully incorporate ingredients—make sure there is no mocha sticking to the bottom of the cup.
Step 4: Steam Milk & Finish the Drink
Ingredients:
9-10 oz whole milk (Alternative milks can be used as well, just make sure they have a high fat content for increased richness and best steaming ability for that silky milk texture we all know and love.)
Instructions:
If drinking hot – Steam 9-10 oz of whole milk (or milk of choice) properly. Perfect temp: 135-140°F—to achieve milk that has a silky texture, which is most often described as looking like wet paint. Once milk has been steamed, pour it into a latte mug to finish.
If drinking cold – Add 10 oz of milk to a latte glass already containing the syrup and espresso. Add around 2 oz of ice to finish.
Step 5: Plate and Enjoy
Ingredients for Finishing the Drink:
A pinch or 1/16 tsp Maldon salt (I used pink Himalayan sea salt that I had already at home.)
1 dehydrated blood orange wheel (for garnish)
Instructions:
Top with salt – Whether served iced or hot, sprinkle a pinch of salt on top—such a small step but literally a game changer!
Garnish – Place a dehydrated blood orange wheel on top of the mocha to remember where it all started!
Feel the sunshine and satisfaction – Sit back, relax, and sip away!
