September 29th is National Mocha Day. It’s also National Coffee Day, celebrating mocha’s parents—coffee (the other is chocolate.

What is mocha (MO-kuh), and where did it come from?
 
 
MOCHA HISTORY

The coffee bean, which was first discovered growing wild in Ethiopia, was not extensively cultivated until the 15th and 16th centuries. Then, extensive planting of the trees was undertaken in the Yemen region of Arabia (the history of coffee).

From Yemen, the drinking of coffee and trading of coffee beans spread throughout the Arabian peninsula, and later, beyond Arabia to Europe. Al Mokha was the main port of Yemen, where most of the trading occurred.

When coffee-growing expanded around the world, it was noted that the coffee made with Al-Mokha beans had a chocolatey nuance, and those beans became known as mokha/moka. The term was in use by 1773.

At some later point, a cook combined coffee and chocolate flavors into beverages and desserts, and called the flavor mocha*. It’s been with us ever since.

Today, the flavor profile is used in everything from:

 
and any other food you’d like to make with the two flavors.

For a quick mocha fix:

 
 
HOW ABOUT A MOCHA LATTE?

A mocha latte, also called a caffè mocha, is a variation of the basic caffè latte. Like a latte, it is typically one third espresso and two thirds steamed milk. (Add chocolate syrup to a cappuccino and you have mochaccino. Cappuccino is made with less milk than latte.)

To make a mocha, some chocolate is added: chocolate syrup, cocoa powder, sweetened cocoa powder (cocoa mix powder), etc. It can be dark or milk chocolate.

A latte is typically one-third coffee and two-thirds milk. You can change the proportions to your liking.
 
RECIPE: MOCHA LATTE

Ingredients Per Mug

 
Preparation

1. PLACE the chocolate syrup in the bottom of the mug. Add the espresso and vanilla extract and stir to combine.

2. ADD the steamed milk. You can stir lightly, or leave the coffee and milk in layers.

3. GARNISH as desired. Some coffee houses drizzle chocolate syrup atop the whipped cream.

Caramel syrup makes it a caramel mocha latte. Mint extract instead of vanilla makes a mint mocha latte; and it’s the same with hazelnut extract, orange extract, raspberry extract, etc.

For adults, there’s the Irish mocha latte (add Irish whiskey), the Baileys mocha latte, rum mocha latte, etc.

[2] Mocha chunk ice cream. Here’s the recipe from King Arthur Flour.

[3] Mocha marshmallows. Here’s the recipe from A Cozy Kitchen.

[4] Mocha latte in a Bormioli cup (photo courtesy Bormioli).

[2] Chocolate tart à la mode with chocolate sauce and a salted peanut counterpoint (at Le Colonial | New York City).

Pumpkin pie with an easy garnish: caramel sauce and walnuts (photo courtesy King Arthur Flour).

[4] Pumpkin pie with a bit more effort: torched meringue, plus pepitas and finely-crushed shortbread crumbs (photo courtesy Bien Cuit | Brooklyn).

[5] Key lime pie with whipped cream and fresh lemon zest (here’s the recipe from Mom On Time Out).

The two popular pie garnishes are ice cream and whipped cream. Sometimes, a dessert sauce is swirled on the plate. Maybe a mint leaf.

But we’ve been inspired to add an extra layer of flavor.

Our inspiration was this simple idea from Edwards Desserts.

For photo #1, their contributor, Kate Arends of Wit & Delight, topped the pie with whipped cream—normal procedure—plus the unexpected additional garnish of caramel corn.

The recipe follows, as well as our 25 ideas for “double garnishes” for pies and tarts, below.
 
RECIPE: EDWARDS GEORGIA PECAN PIE
WITH A DOUBLE GARNISH

Ingredients

 
While Kate also adds caramel sauce to the pie—a triple garnish—we think adding a very sweet topping to a very sweet pie scores too high on the cloying meter.
 
Preparation

1. THAW the frozen pie. Drizzle pie with optional caramel sauce.

2. TOP with homemade whipped cream, caramel corn and a pinch of sea salt.
 
Editor’s note: If you have a red or pink sea salt, like alaea red volcanic salt, kala namak, Peruvian pink sea salt or pink Himalayan salt, it makes a great color contrast.)
 
 
25 “DOUBLE GARNISHES” TO ADD TO YOUR PIE

In addition to the ice cream or whipped cream, add another flavor with one or more of the garnishes below.

As you peruse the list, match up your flavors. For example, crystallized ginger may go well with chocolate pie but not with grasshopper pie, which is a chocolate-mint combination.

You don’t want your garnishes to be too sweet. Thus, no caramel sauce or crushed toffee on the pecan pie.

You can use triple garnishes and even quadruple garnishes, if they’re simple and don’t overwhelm. Go for different textures and colors.

It’s not gilding the lily; it’s food fun!

 
Have we left your favorite off the list? Let us know!
 
WHIPPED CREAM SUBSTITUTES

Another cake following on the heels of yesterday’s pound cake recipe?

Yes, because September 28th is National Drink Beer Day. We’re not only suggesting a beer to drink; we’re giving you a cake recipe that uses the same beer, witbier.

Belgian witbier, also known as white beer, bière blanche, or simply witte (photo #3), is a barley/wheat, top-fermented beer brewed mainly in Belgium and The Netherlands. It gets its name from the suspended yeast and wheat proteins, which cause the beer to look hazy or white. Here’s more about it.

Witbiers have notes of citrus and coriander that make them an ideal pairing for fruit desserts. The herbs can also go into the dessert; for example, lemon sorbet with a pinch of coriander, or this cake recipe.

Examples of American craft witbiers/wheat beers for both baking and drinking with the cake, in alphabetical order: Allagash Brewing Company White, Avery Brewing Company White Rascal, New Belgium Brewing Company Fat Tire Belgian White, Samuel Adams Cold Snap (photo #2) and UFO White Ale.

CHECK OUT THE DIFFERENT TYPES OF BEER IN OUR BEER GLOSSARY.
 
 
RECIPE: BLOOD ORANGE WITBIER CAKE

A citrus sour cream frosting complements the rich, slightly tangy flavor of this fine-grained cake (photo #1).

The recipe was developed by Lori Rice for King Arthur Flour. Prep time is 30 minutes, bake time is 54 to 57 minutes.

Ingredients For One 8-1/2″ Loaf Cake

Ingredients For The Cake

 
Ingredients For The Frosting

 
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*When baking with beer, pour out the amount in a measuring glass and let it sit for 5 minutes to allow the foam to settle.
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Preparation

1. PREHEAT the oven to 350°F. Grease and flour an 8-1/2″ x 4-1/2″ loaf pan.

2. WHISK together the flour, baking powder, salt and coriander in a small bowl. Set aside.

3. BEAT together in a large bowl with electric beaters on low, the butter, sugar and orange zest until light in color. Add the eggs one at a time, mixing at medium-high speed until the first is absorbed, before adding the next.

[2] Samuel Adams Witbier, a seasonal brew called Cold Snap, may be the easiest to get your hands on. We have more recommendations below (photo courtesy Protech NYC.)

[3] A glass of witbier to drink with the cake. These specially designed witbier/wheat beer glasses are from Spielgau.

5. ADD half of the remaining dry ingredients, mix to combine, then add the remaining beer and the rest of the dry ingredients. Gradually raise the speed to medium-high and mix for 30 to 45 seconds, until smooth.

6. POUR the batter into the prepared pan. Bake for 54 to 57 minutes, until the cake just begins to pull away from the edge of the pan, and a paring knife inserted in the center comes out clean. Remove the cake from the oven and let it cool for 30 minutes in the pan on a rack.

7. MAKE the frosting: Mix together the sour cream and orange zest. Whisk in the confectioners sugar, orange juice, salt and coriander. The frosting will have a pourable yet thick consistency that will be able to sheet a bit down the sides of the cake.

8. TIP the cake out of the pan and drizzle with frosting while still slightly warm. Let cool completely before slicing. Store leftover cake at room temperature in plastic wrap for up to three days. Freeze for longer storage.