City Guides And A California Sober Mocha Cappuccino On The Coffee Sprudgecast

Perusing the cookbook sections at thrift stores can be a real treat. While digging through well worn copies of Dump Cakes and other Cathy Mitchell classics, we absolutely screamed when we discovered a pristine third edition copy of The Ghirardelli Cookbook (1986). We’ve worked with Ghirardelli for a number of years, and on the Coffee Sprudgecast here in 2026 we are teaming up to dive deep into the rich and chocolatey world of all things mocha with a segment we’re calling Mocha Moments.

This forty-year-old cookbook, released in the height of the 1980s San Francisco specialty chocolate boom, is chock full of inspirations for this episode’s mocha. We decided to adapt the “California Cappuccino”—a playful mix of chocolate, brandy, and foam—to create something we’re calling the California Sober Mocha Cappuccino. By omitting the brandy and subbing out instant coffee with freshly pulled shots of La Barba espresso on our Sprudge HQ Linea Mini, we keep it NA while still leaning in on the psychotropic and mind-altering caffeine buzz, in true California Sober fashion.

ghirardelli square array cookbook california cappuccino

Before you begin writing your stern letter scolding us for the misnomer, we recognize mocha cappuccino is confusing, redundant, and perhaps, yes, an abuse of the English language. But we’re coffee purists, purely having fun with coffee, and to be quite honest, mochas that are one third coffee and chocolate, one third steamed milk, and one third microfoam (the traditional cappuccino rule of 1/3s) is absolutely stunning. Who needs whip when you’ve got sweet, sweet gently warmed and textured Pacific Barista Series pistachio milk (btw, those pistachios are sourced from California last time we checked!) Before sliding into our DMs, perhaps give this recipe a shot:

The California Sober Mocha Cappuccino
Adapted from The Ghirardelli Cookbook by Phyllis Larsen (Third Edition, 1986)

1 heaping tablespoon Ghirardelli Sweet Ground Chocolate & Cocoa Powder
2oz La Barba Espresso
4oz frothy Pacific Barista Series Pistachio Milk

Warm a diner mug with hot water to keep things nice and toasty.
Place a heaping tablespoon (Phyllis Larsen insists on heaping and who are we to say no?) of Ghirardelli Sweet Ground Chocolate & Cocoa powder in the mug.
Pull a double shot of espresso directly into your mug and mix until the chocolate powder and espresso have combined.
Steam milk, cappuccino levels of froth, so that it almost doubles in volume. No soap sud bubbles, please—we’re looking for micro-foam here, people.
Add a bloop of that textured milk in the mug, stir it up, and add the rest. Bonus points if you can make a pattern in the shape of the state of California.
Enjoy!

Show Notes

We talk about the whole dang world of coffee in this episode, courtesy of our latest batch of City Guide from across the globe published right here on Sprudge. We also talk about World of Coffee, formerly SCA Expo, taking place next month in sunny San Diego. Check out the articles mentioned below.