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@huyndayy08: @SAIGONESE PINK #saigonesepink #thoitrangnu #xh

Huyn đâyy
Huyn đâyy
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Saturday 04 July 2026 10:00:00 GMT
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It’s classic. It’s simple. It’s chocolate and espresso. What is not to love? More classic coffee recipes like this can be found in my upcoming book Coffee, For Here. Pre-order is available now at the link in my bio! MOCHA SAUCE 200g dark brown sugar 150g water 100g cocoa powder 7g vanilla paste 4g kosher salt Combine the brown sugar, water, and cocoa powder in a saucepan on medium-low heat. Whisk constantly as the mixture heats, breaking up any clumps of dry cocoa powder and ensuring that the sauce doesn’t burn to the bottom. After approximately 4-5 minutes or when the mixture is about to reach a simmer, remove the pan from the burner. Stir in the vanilla paste and salt. Let the sauce cool and then transfer to a container and store in the fridge for 2 weeks. This sauce can be used in mochas, hot chocolates, or really anything that your heart (and taste buds) desire.
It’s classic. It’s simple. It’s chocolate and espresso. What is not to love? More classic coffee recipes like this can be found in my upcoming book Coffee, For Here. Pre-order is available now at the link in my bio! MOCHA SAUCE 200g dark brown sugar 150g water 100g cocoa powder 7g vanilla paste 4g kosher salt Combine the brown sugar, water, and cocoa powder in a saucepan on medium-low heat. Whisk constantly as the mixture heats, breaking up any clumps of dry cocoa powder and ensuring that the sauce doesn’t burn to the bottom. After approximately 4-5 minutes or when the mixture is about to reach a simmer, remove the pan from the burner. Stir in the vanilla paste and salt. Let the sauce cool and then transfer to a container and store in the fridge for 2 weeks. This sauce can be used in mochas, hot chocolates, or really anything that your heart (and taste buds) desire.
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