Shopping list
50ml hot espresso coffee
1 tablespoon soft dark brown sugar
1 tablespoon espresso instant coffee
Making your own mocca extract is really a breeze! It tastes many times better than store bought, so we didn't think twice. You do need a sealable bottle and the recipe from pastry chef Cees Holtkamp (we love that man!). Now it cannot fail ;) Later on we use it to make mocha buttercream, to fill the Goats Feet :)
How to make mocca-extract
Make a cup of strong espresso.
We use our café press but any way will do.
Measure 150 ml coffee.
Stir in the instant espresso
Add and dissolve the brown sugar by stirring it in.
Let cool a minute then pour into the bottle.
You can keep the mocca-extract for 3 months tops