Simple Cocoa, Elevated Menus: Recipes That Work Harder for Your Café
Simple Cocoa, Elevated Menus: Recipes That Work Harder for Your Café
The most effective menu additions are often the simplest. Cocoa is no exception.
When made with Cup of Coa, cocoa becomes one of the most versatile and profitable components of a café program. One product supports multiple beverages, retail offerings, and seasonal features without adding complexity behind the bar.
Signature Hot Cocoa
2 oz Cup of Coa
8 to 10 oz hot water
Optional whipped cream or house toppings
This is the foundation. Fast, consistent, and deeply satisfying. It introduces guests to the quality of your cocoa program and sets the standard for everything that follows.
Café Mocha
2 tablespoons of BDG Mocha Powder
Steamed Milk
Optional syrup for seasonal variationss
When the chocolate is genuinely premium, mochas sell themselves. Many cafés see noticeable increases in mocha sales simply by upgrading the cocoa.
Frozen Cocoa
½ cup prepared Cup of Coa
Splash of hot water
Ice and cold water
Blend
Frozen beverages carry some of the highest margins in cafés. Cup of Coa delivers rich flavor without added syrups or sauces, keeping costs and prep time low.
Seasonal Specials
Seasonal drinks give guests a reason to return and choose your café over chains. With Cup of Coa, these features feel intentional rather than complicated.
One cocoa. Endless applications. Fewer ingredients. Better margins. Stronger menus.
