…with a silent “h”

The Kharlie ’23

New variation, not for the faint of heart!

I invented this variation on March 31, 2023 (hence the name). To make the coffee, an espresso maker is recommended, but it can also be done in a moka pot, or even a strong K-Cup in a pinch. This variation differs from the original; it has less froth so it’s actually a latte, not a cappuccino. Additionally, the spices are beaten into the milk rather than brewed into the coffee, yielding a brighter taste but also a bit of sludge at the bottom of your mug, so please drink it carefully!

Ingredients (for one serving):

Water and coffee for 3 shots of espresso*
200 ml (just under 7 fl. oz.) milk
75 ml (2-1/2 Tbsp.) sugar or equivalent sweetener
dash of cinnamon
smaller dash of cardamom
20 ml (4 tsp.) Hershey's Special Dark chocolate syrup

Photo of milk and spices

Milk with sweetener and spices before blending.


While the coffee is brewing, heat the milk in the microwave for 50 to 60 seconds until hot but not scalding; add sugar and spices, then beat rapidly with a wire whisk for 20 to 30 seconds until it forms a small head of froth. Add the coffee and syrup, then give it a quick stir and enjoy!

One morning in December, 2023, I tried using Abuelita syrup by Nestle in place of the Special Dark; I omitted the cinnamon, as it’s already in the syrup. This was amazing! Find the syrup in the Hispanic food section.

*If the triple shot of espresso proves to be too strong for your taste, go with a double instead. Personally, I find that with the double, the chocolate and spices can overwhelm the coffee, but everyone’s taste is different.