Comment by chasil
3 days ago
Try adding cocoa powder, no sugar. Add the powder first, coffee liquid afterwards to minimize clumping.
The cocoa itself is quite good for you, dissolving it will cool the coffee, and it will deepen the flavor.
I should try cinnamon with this.
Edit: dutch-process cocoa powder uses sodium hydroxide to reduce acidity of cocoa. Non-"dutched" cocoa is much more healthy, but alas acidic.
Personally, cinnamon and coffee can be a good combination, though it can get old too.
Cacao nibs and cocoa in general taste worse to me than coffee does, alone or with coffee. They belong in chocolate and nothing else (served to me, anyway).