Perusing the cookbook sections at thrift shops generally is a actual deal with. Whereas digging via nicely worn copies of Dump Truffles and different Cathy Mitchell classics, we completely screamed once we found a pristine third version copy of The Ghirardelli Cookbook (1986). We’ve labored with Ghirardelli for various years, and on the Espresso Sprudgecast right here in 2026 we’re teaming as much as dive deep into the wealthy and chocolatey world of all issues mocha with a phase we’re calling Mocha Moments.
This forty-year-old cookbook, launched within the peak of the Nineteen Eighties San Francisco specialty chocolate growth, is chock stuffed with inspirations for this episode’s mocha. We determined to adapt the “California Cappuccino”—a playful mixture of chocolate, brandy, and foam—to create one thing we’re calling the California Sober Mocha Cappuccino. By omitting the brandy and subbing out instantaneous espresso with freshly pulled photographs of La Barba espresso on our Sprudge HQ Linea Mini, we preserve it NA whereas nonetheless leaning in on the psychotropic and mind-altering caffeine buzz, in true California Sober style.
Earlier than you start writing your stern letter scolding us for the misnomer, we acknowledge mocha cappuccino is complicated, redundant, and maybe, sure, an abuse of the English language. However we’re espresso purists, purely having enjoyable with espresso, and to be fairly sincere, mochas which are one third espresso and chocolate, one third steamed milk, and one third microfoam (the standard cappuccino rule of 1/3s) is completely beautiful. Who wants whip once you’ve acquired candy, candy gently warmed and textured Pacific Barista Collection pistachio milk (btw, these pistachios are sourced from California final time we checked!) Earlier than sliding into our DMs, maybe give this recipe a shot:
The California Sober Mocha Cappuccino
Tailored from The Ghirardelli Cookbook by Phyllis Larsen (Third Version, 1986)
1 heaping tablespoon Ghirardelli Candy Floor Chocolate & Cocoa Powder
2oz La Barba Espresso
4oz frothy Pacific Barista Collection Pistachio Milk
- Heat a diner mug with scorching water to maintain issues good and toasty.
- Place a heaping tablespoon (Phyllis Larsen insists on heaping and who’re we to say no?) of Ghirardelli Candy Floor Chocolate & Cocoa powder within the mug.
- Pull a double shot of espresso straight into your mug and blend till the chocolate powder and espresso have mixed.
- Steam milk, cappuccino ranges of froth, in order that it virtually doubles in quantity. No cleaning soap sud bubbles, please—we’re on the lookout for micro-foam right here, folks.
- Add a bloop of that textured milk within the mug, stir it up, and add the remaining. Bonus factors if you may make a sample within the form of the state of California.
- Get pleasure from!
Present Notes
We speak about the entire dang world of espresso on this episode, courtesy of our newest batch of Metropolis Information from throughout the globe printed proper right here on Sprudge. We additionally speak about World of Espresso, previously SCA Expo, going down subsequent month in sunny San Diego. Try the articles talked about under.
Hey San Diego! Sprudge Needs To Hear All About Your Plans For World Of Espresso 2026
In Hanoi, Roaster-Retailer Cafes Provide A Glimpse Into Vietnam’s Altering Espresso Tradition
The Sprudge Information To Historic Cafes In Tangier, Morocco
We’re additionally buzzing about hanging out in San Diego. The highest of our to-do queue outdoors of WOC contains:
Previous City Tequila in San Diego
Growth Growth Room in San Diego
Hearken to the entire episode proper right here:
This episode of the Espresso Sprudgecast is sponsored by Baratza, Dripos, DONA, noissue, Ceado, Pacific Barista Collection, and La Marzocco.
