FAQ Search Results

That varies by flavour. In coffee bar versions, the latte is often quite sweet, but at home you decide this yourself. Start with a small amount of sweetener and add more if needed until it’s well balanced.

That depends on the chocolate you use. With unsweetened cocoa powder, a mocha latte is quite intense and slightly bitter. If you use chocolate sauce or sweet chocolate, the drink becomes noticeably sweeter. At home, you can decide this entirely yourself.

Traditionally, a mocha latte contains espresso or strong coffee. If you don’t want caffeine, you can replace the coffee with warm milk and cocoa for a chocolate latte.

Use plant-based milk such as oat or almond milk and opt for cocoa powder or dark chocolate without any milk ingredients. Leave out whipped cream or use a plant-based alternative.

Cocoa powder gives a pure, intense chocolate flavour without extra sweetness. Chocolate sauce contains sugar and fat, making the mocha latte taste softer and creamier. Both work well; the difference is mainly in flavour and sweetness.

The lightness comes from carefully folding in the whipped cream and egg white. Whisk both separately until well beaten and gently fold them into the coffee mixture. Do not stir too vigorously, otherwise you will knock the air out.

You can leave out the eggs and use extra whipped cream. The mousse will then be slightly less airy, but still creamy and full of flavour. Let the mousse set a little longer in the fridge.

You can keep coffee mousse covered in the fridge for up to two days. After that, the airiness gradually decreases and it becomes

Freezing is not recommended. During defrosting, the mousse loses its airy structure and may become watery.

Small packages are hygienic and convenient to use. This way, the coffee creamer stays fresh for longer and you don’t have to measure it out.

Coffee creamer can taste slightly sweeter because the flavour is more concentrated. That doesn’t always mean that extra sugar has been added.

This can happen with very hot coffee or when coffee creamer is old. Fresh coffee creamer and letting the coffee cool down a little helps to prevent this.

Coffee creamer usually contains lactose. If you are lactose-intolerant, it’s better to choose a lactose-free or plant-based alternative.

No, the taste differs by brand and type. The fat percentage and the way it is processed affect the creaminess and flavour.

For most people, that’s between 60 and 70 degrees Celsius. In this range, you’ll taste the most flavour without the coffee feeling too hot.