Mocha Recipe

Brew espresso

Pull two shots (about 2 ounces) of fresh espresso using an espresso machine. If you don't have an espresso machine, substitute with 2 ounces of very strong brewed coffee made with a Moka pot or concentrated French press.

Add brewed coffee

Pour 1/2 cup of hot strong-brewed coffee into the serving cup or small pitcher to lengthen the espresso and balance strength. Keep the mixture hot.

In a small bowl or directly in the mug, whisk together 1.5 tablespoons unsweetened cocoa powder and 1.5 tablespoons granulated sugar. Add 2 tablespoons hot water and whisk vigorously until you have a smooth, glossy chocolate syrup with no lumps. Taste and adjust sweetness if desired.

Stir the hot espresso/coffee mixture into the chocolate syrup until fully combined and smooth. Set aside.

Pour 1 cup cold milk into a small saucepan and heat over medium-low until steaming but not boiling (about 150–160°F / 65–70°C), stirring once or twice. Alternatively, steam milk with an espresso machine steam wand to similar temperature.

Froth the hot milk to produce a velvety microfoam: either use a steam wand, an electric milk frother, or vigorously whisk/shake the milk in a tightly sealed jar for 30–45 seconds. If using a jar, allow a few seconds for foam to stabilize.

Stir in 1/4 teaspoon vanilla extract into the milk (and 1 teaspoon flavored syrup if using) just before combining.

Pour the steamed milk over the chocolate-coffee mixture, holding back the foam with a spoon. Then spoon the foam on top to create a layered drink.

Top the mocha with 2 tablespoons whipped cream, if desired.

Garnish with chocolate shavings or a light dusting of cocoa powder (about 1 teaspoon). Serve immediately.