Sea Salt Mocha

Sea Salt Mocha

What you need

  • 1 cup of milk
  • 1 tablespoon of sugar
  • 1 tablespoon of cocoa powder
  • 2 tablespoons of dark chocolate chips
  • Splash of vanilla extract
  • 20 ml SOKA coffee concentrate

How to make it

  1. Start by whisking the milk, sugar, and cocoa powder, and SOKA coffee concentrate in a saucepan over medium heat until the milk has warmed up and the cocoa powder has dissolved.
  2. Add in a splash of vanilla extract and the chocolate chips and whisk until the chocolate s melted.
  3. Once your mocha is nice and hot, add two pinches of salt (or to taste!) and enjoy.
Used in this recipe ↓
Front of SOKA's box of espresso concentrate, with cartoon illustrations of two characters milking a coffee bean, set against a light green gradient background.
100% Arabica
A green SOKA Espresso Concentrate pouch of 100% Arabica coffee with a black spout cap, shown on a light green gradient background.
A hand with white manicured nails squeezes a green packet of SOKA espresso concentrate into a glass of water with a large ice sphere to make an americano, set against a light green gradient background.
A hand with white manicured nails squeezes a green pouch of SOKA '100% ARABICA' coffee concentrate into a glass of milk with a large ice sphere, set against a light green gradient background.
A close-up lifestyle shot of a person wearing blue denim jeans with two green coffee sachets tucked into the back pocket, labeled '100% Arabica' and 'Classic Blend'.
The back of a SOKA Espresso Concentrate box in a mint green color, showing product details, ingredients, and nutritional information of the 100% Arabica flavour, set against a matching mint green gradient background.
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100% Arabica

£6.00

For the coffee aficionados. Smooth, complex, and aromatic.

Brewed the old-school way, hits instantly: our coffee concentrate is crafted using a metal filter, allowing hot water to slowly percolate through finely ground, premium-grade, 100% Arabica Mysore Nuggets coffee to yield a rich, espresso-strength decoction. No shortcuts, no pressure—just time doing the heavy lifting to pull out deep, punchy flavour and aroma from the coffee.
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Sep 17, 20260 commentsMartha Oldsen