Four menus inspired by desserts featured in Brides magazine—plus a bonus recipe

Mocha Macchiato Gold

The dessert: Espresso and cocoa spiked with vanilla-infused liqueur and sprinkled with edible gold-leaf

The recipe: Makes two servings
8 fluid oz. Illy Espresso
3 tsp. Godiva Classic Milk Chocolate Hot Cocoa Powder
2 oz. Navan Liqueur
Whole milk, for frothing
Easy Leaf Products edible gold-leaf

Brew 8 oz. espresso; froth milk as per instructions on espresso maker. Add cocoa powder, stirring vigorously to avoid settling. Stir in liqueur. Pour espresso mixture into two demitasse cups. Gently top by spooning on frothed milk. Sprinkle with edible gold-leaf flakes.

Recipe by Navan Liqueur,, edible gold leaf available at

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