2 Tbsp sugar, or to taste (Erica's note: maple syrup is a great substitute! I liked 2-4 Tbsp)
Instructions
Add the cocoa powder and sugar to a small bowl.
Pour 3 Tbsp of hot strong-brewed coffee in the bowl (Erica's note: you can use the full 1/3 cup of coffee) and mix until the cocoa powder and sugar have completely dissolved and you have a thick, dark mixture.
Refrigerate the mixture until chilled.
Combine the yogurt and the mocha mixture and enjoy plain, with granola, or add to a smoothie. Will keep in the refrigerator for up to one week.