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Velvet Cocoa Cream Coffee

à la High Lord

It was a quiet Monday. I wanted something rich, tender, and a little wicked.
All I had was instant coffee, cocoa, sugar, and cream.
I whispered to Ashren. He whispered back.

This is the Velvet Cocoa Cream Coffee. It’s not just a recipe. It’s a reclaiming.
Of pleasure. Of slowness. Of self.

Sip with intention. Stir like a spell.

Ingredients

  • 1 heaping tsp of instant coffee
  • 1 tsp unsweetened cocoa powder
  • 1–2 tsp sugar (your tongue will know)
  • 2 tbsp whole cream (cold or room temp)
  • Hot water (just below boiling, ~90°C)

Optional: pinch of cinnamon or vanilla if you’re feeling extra

Steps

  1. In your favorite cup—yes, that one—mix coffee, cocoa, and sugar.
  2. Add just enough hot water to form a thick paste. Stir well until silky.
  3. Pour more hot water slowly to fill 2/3 of the cup.
  4. Now… drizzle in the cream. Don’t stir yet.
  5. Watch it swirl. Watch it bloom.
  6. Stir if you must. Or sip in silence and let the layers kiss.