Espresso
Honey
Unsweetened cocoa

Brew espresso; for this purpose, a Bialetti-style stovetop will work. In a
coffee mug, place 1 teaspoon of unsweetened powdered cocoa; then cover a
teaspoon with honey and drizzle it into the cup. Stir while the coffee
brews; this is the fun part. The cocoa seems to coat the honey without
mixing, so you get a dusty, sticky mass that looks as though it will never
mix. Then all at once, presto! It looks like dark chocolate sauce. Pour
hot espresso over the honey, stirring to dissolve. Serve with cream
(optional). I have never served this cold but I imagine it would be
interesting; I use it as a great hot drink for cold days, though, so all my
memories are of grey skies, heavy sweaters, damp feet and big smiles.