When it comes to food trends, protein and the desire to eat more protein seem to be as enduring as the fat-free trend of the 1980s and 1990s. Adding protein to familiar foods and beverages seems to be becoming more and more prominent. This also applies to coffee. Protein-fortified coffee drinks, called “proffee,” are lining RTD shelves in grocery stores, and even Starbucks is getting in on the game with a range of protein-infused lattes. Highly addictive and exhausting mobile apps like TikTok and Instagram release viral hacks for professionals every week.
In this episode Mocha Moment Presented by Ghirardelliwe took advantage of the professional world we all live in and made something really delicious. That’s right, count your macro-packed mocha, which is both high in protein and affluent and decadent.
It’s a cottage cheese and milk-based drink that we call The Mocha Fromage.
Heck, call us professional purists. And before you frown at the thought of cottage cheese in your coffee, do it yourself! Trust us when we say: cottage cheese will be huge.
Fromage Mocha
Ingredients
1/2 cup of cottage cheese
1/2 cup of milk
1 tablespoon sweet ground Ghirardelli obscure chocolate
Double shots of Joe Coffee Waverly Espresso
1. Prepare the cottage cheese milk base. Put a glass of cottage cheese and a glass of milk into the blender. Pulse until all pieces are mixed. Pour the frothed cheese milk mixture into a container and refrigerate for an hour or until the bubbles disappear.
2. Place a heaping tablespoon of Ghirardelli Sweet Ground Gloomy Chocolate and cocoa powder into a preheated 8-10 oz container.
3. Add espresso to the powder and beat until combined.
4. Steam and lightly aerate the cheese milk to 140-150°F.
5. Add some of the cheese milk to the espresso and chocolate mixture and mix again, then pour the rest of the milk into the cup. Refrigerate remaining cheese milk and operate within one day.
6. Sip your Fromage mocha, perhaps with a slice of funky, gentle cheese to really kick it up a notch.
Listen to the full episode here:
