Sugar, spice, and everything nice with distinctly smoky Korean chili powder.
INGREDIENTS
GOCHUGARU CHOCOLATE SAUCE
120g sugar
50g cocoa powder
7g finely ground gochugaru powder
150ml water
4ml vanilla extract
MOCHA BUILD
25ml gochugaru chocolate sauce
Double espresso
250ml steamed milk of choice
Cocoa powder for garnish
BUILD
In a small saucepan, combine your cocoa powder, sugar, gochugaru, and water. Over medium-low heat, stir to combine as a syrup begins to form. Use a whisk to break up any stubborn cocoa powder clumps. After syrup forms, stir for 3-4 minutes before removing from heat.
Off heat, add vanilla extract and stir to combine.
Allow the sauce to cool completely before transferring to a container and storing in the fridge.
If you find your sauce thickening up in the fridge, you can easily loosen it up by running the container under hot water or letting it sit in a hot water bath for a few minutes.
In a cup, combine your chocolate sauce and freshly pulled espresso. Stir to combine. Steam your milk of choice and pour as you would a latte. Garnish with loose cocoa powder.
