Ingredients
- 18g Yeri Cannonball — brewed as a double espresso
- Ice cubes
- Simple syrup or sweetener of your choice
- Milk or oat milk
- A cocktail shaker or mason jar with a lid
How to make it
- Brew Renaissance as a double espresso or strong Moka pot
- Warm your milk in a small saucepan over medium heat — do not boil
- Whisk the cacao powder into the warm milk until fully dissolved and smooth
- Pour your brewed Renaissance into your favourite mug
- Pour the cacao milk over the espresso slowly
- Sweeten to taste
- Serve immediately — hot or over ice
Tasting notes
Dark caramel, toasted hazelnut, rich cacao. The natural full body of Renaissance Robusta carries the cacao in a way Arabica simply cannot — deeper, richer, more velvety. 100% specialty Robusta from Ponnathmotte Estate, Coorg, Karnataka, India. Naturally contains approximately 2x the caffeine of Arabica.
Why Renaissance works so well with cacao
Most espresso-based lattes use Arabica — lighter bodied, more acidic, with fruit notes that can clash with chocolate. Renaissance is 100% Robusta, which means a heavier body, lower acidity, and a natural earthiness that complements cacao perfectly. The same reason chocolate and dark coffee have always belonged together — just taken further.
Pro tip: Use a high-quality raw cacao powder — not cocoa powder. Raw cacao is unprocessed and has a more intense, complex flavour that matches the depth of Renaissance. If you want it iced, brew the espresso directly over ice and shake the cacao milk separately before combining.
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