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Frothy Mocha Seville

Frothy Mocha Seville

Make in batches as your guests arrive.

Prep Time: 15 minutes Serving Size: 4

Pairs With:

Espresso Roast

Espresso Roast

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  • 1/4 cup firmly packed brown sugar
  • 2 squares (2 oz.) semi-sweet baking chocolate, cut up
  • 1 square (1 oz.) unsweetened chocolate, cut up
  • 1 1/2 tsp. grated orange peel
  • 1/4 tsp. ground cinnamon
  • 2 cups freshly brewed double-strength Gevalia Espresso Roast Coffee
  • 1/2 half-and-half or light cream, warmed
  • Whipped Honey-Orange Topping


  1. Place brown sugar, semi-sweet chocolate, unsweetened chocolate, orange peel and cinnamon in blender container; cover. Blend until chocolate is finely chopped.
  2. Add hot coffee to blender container; cover and blend on medium speed until chocolate is melted.
  3. Add half-and-half or light cream; cover and blend until frothy. Pour into 4 coffee mugs or cups.
  4. Top each serving with a spoonful of Whipped Honey-Orange Topping and additional grated orange peel. Makes 4 servings.
  5. Whipped Honey-Orange Topping
  6. Mix 1/2 cup heavy (whipping) cream, 1 tablespoon honey and 1 tablespoon orange liqueur or orange juice in chilled small bowl.
  7. Beat with electric mixer on medium speed until soft peaks form.