Browsing the cookbook sections of thrift stores can be a real pleasure. As we sifted through well-worn copies and other Cathy Mitchell classics, we screamed with bated breath when we discovered a pristine copy of the third edition (1986). We’ve been working with Ghirardelli for many years, and on the 2026 Coffee Sprudgecast, we’re teaming up to dive deep into the wealthy and chocolatey world of mocha in a segment we call Mocha Moments.
This forty-year-old cookbook, published at the height of San Francisco’s chocolate boom in the 1980s, is full of this episode’s mocha inspiration. We decided to adapt the “California Cappuccino” – a fun mix of chocolate, brandy and marshmallows – to create something we call Skip the brandy and replace instant coffee with freshly drawn shots Beard espresso in our Sprudge HQ Linea Mini, we keep it NA while banking on the psychotropic and mind-altering buzz of caffeine, in true California Sober style.
Before you start writing your stern letter chastising us for the misspelled name, we realize that it is confusing, redundant, and perhaps, yes, an abuse of the English language. But we are coffee purists, we just have fun with coffee, and honestly, mochas that are one-third coffee and chocolate, one-third steamed milk, and one-third microfoam (the conventional 1/3 cappuccino rule) are absolutely stunning. Who needs churning when you have sweet, gently warmed and textured pistachio milk from the Pacific Barista series (by the way, last time we checked whether these pistachios come from California!). Before you write to our DMs, perhaps try this recipe:
California Sober Mocha Cappuccino
1 heaped tablespoon of sweet ground chocolate and Ghirardelli cocoa
2 oz La Barba espresso
4 ounces of foam Pistachio milk from the Pacific Barista series
- Heat the cup with heated water to make everything nice and tasty.
- Place a heaping spoonful of (Phyllis Larsen insists on doing this, and who are we to say no?) Ghirardelli Sweet Ground Chocolate & Cocoa powder into a cup.
- Pour a double shot of espresso directly into the mug and stir until the chocolate powder and espresso are combined.
- Steamed milk, cappuccino with enough foam to almost double its volume. No soap bubbles, please – we’re looking for microfoam here, people.
- Add a drop of this textured milk to a cup, stir and add the rest. Bonus points if you can make the pattern in the shape of the state of California.
- Enjoy!
Show notes
In this episode, we talk all about the world of coffee, courtesy of our latest batch of City Guides from Around the World published here at Sprudge. We also talk about World of Coffee, formerly SCA Expo, taking place in bright San Diego next month. Check out the articles listed below.
Hey San Diego! Sprudge wants to hear all about your plans for World Of Coffee 2026
In Hanoi, roastery cafes offer a glimpse into Vietnam’s changing coffee culture
Sprudge Coffee Guide in Kigali, Rwanda
Sprudge Coffee Guide in Seongsu-dong, Seoul
Sprudge’s guide to coffee in Ipoh, Malaysia
Sprudge’s guide to historic cafes in Tangier, Morocco
We also chat about spending time in San Diego. At the top of our queue of tasks outside WOC are:
Listen to the full episode here:
