Name: Elisabeth's Spiced Gianduia Mocha
Ingredients: 1¼ 285 hazelnuts, toasted; 1¾ 285 85% dark chocolate; 1¼ Cup extra-virgin olive oil; 7½ 1500 granulated cane sugar; ¾ 175 ancho chili powder; 3 tablespoons + 1 50 cayenne pepper; 5 Cup hot water; 2 Cup Spiced Gianduia Sauce; 10 double shots espresso; 1¾ Quart Chobani® Oatmilk Original Barista Edition; Ground cinnamon, for garnish

Oat-based mocha with gianduia, espresso, and chili peppers. Warming and spicy, nutty and rich, this coffee drink has layers of flavor.

Spicy Gianduia Sauce

hazelnuts, toasted

85% dark chocolate

extra-virgin olive oil

granulated cane sugar

ancho chili powder

cayenne pepper

hot water

Spiced Gianduia Mocha

Spiced Gianduia Sauce

double shots espresso

Chobani® Oatmilk Original Barista Edition

Ground cinnamon, for garnish

In a food processor, blend hazelnuts and dark chocolate until a paste is formed.

Stream in olive oil; then add sugar, chili powder, and cayenne. Gradually add hot water and blend until homogenous.

To build, add 1½ oz. / 45 g Spicy Gianduia Sauce to each latte cup, followed by a double shot of espresso. Give it a quick stir to combine sauce and espresso; then add 6 oz. / 180 mL steamed oatmilk.

Dust the top of each drink with cinnamon and serve hot.