In a small bowl, combine 1 teaspoon of instant espresso powder, 1 tablespoon of unsweetened cocoa powder, and 1-2 tablespoons of pure maple syrup or honey. Stir in a couple of tablespoons of Greek yogurt until smooth.

Add the remaining 1 cup of Greek yogurt to the coffee mixture and mix thoroughly until all ingredients are combined.

Transfer the Mocha Coffee Yogurt into serving bowls and top with your choice of fresh berries, chocolate chips, or toasted coconut.

Store any remaining yogurt in airtight containers in the fridge for up to a week or freeze for longer storage.