A trip to the Copper Coin Coffee in Woodstock is worth it. One creation is their Aztec Mocha — the cayenne pepper works wonders. And they can experiment on the wild side. One night one of the baristas was experimenting with a new coffee creation and asked me to sample it — Moonshine Mocha! Real moonshine and tasty! Don’t know if it made it to the menu but it worked! — George Lopos, Woodstock
Randy Altmann, owner of Copper Coin, was happy to share the recipe for his Aztec Mocha although when we first talked about it, he mentioned it’s an espresso drink requiring real espresso and had some doubts about our readers’ ability to make this at home without the right equipment. But when the recipe arrived, he’d adapted it for coffee made in a French press and even for those who favor instant coffee. And he offered a hot and a cold version. Now that’s flexibility!
No matter how you make this, he suggests using a high quality local coffee like what they use, the coffee roasted by Atlanta-based East Pole. And Monin’s chocolate sauce and vanilla syrup.
We can’t speak to whether the Moonshine Mocha ever made it to the menu, but here’s Altmann’s story about the creation of the Aztec Mocha. “This drink is the result of some experimentation by our creative baristas. The staff competed to see who could come up with the next drink for Copper Coin’s menu. The Aztec Mocha was a hands-down favorite and has earned its permanent spot on our drink list.”
Copper Coin is open right now for pickup or delivery of both their coffee and coffee drinks, including the Aztec Mocha, and their food. They’ve also opened for inside seating with appropriate social distancing.
The Copper Coin’s Aztec Mocha
For those without an espresso machine, Altmann says you can make an acceptable espresso substitute in a French press. Make stronger coffee than usual by increasing the amount of ground coffee and decreasing the amount of water. Make the drink in the same way, but use just 3/4 to 1 cup of milk.
No machine for steaming your milk? He’s got that covered, too. Warm the milk to 140 degrees in a small saucepan.
And finally, if you’re a Keurig fan, or even someone who uses instant coffee, substitute 1/2 cup (4 ounces) of brewed coffee for the espresso and use 3/4 to 1 cup of milk.
Of course, none of these options take care of getting the milk frothy. Turns out there’s a reason these sort of drinks are best made at your local coffeehouse.
From the menu of … Copper Coin Coffee, 400 Chambers St., Woodstock. 470-308-6914. coppercoinwoodstock.com/
Is there a recipe from a metro Atlanta restaurant you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put "From the menu of" and the name of restaurant in the subject line.
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