Mocha Recipe

Brew espresso

Brew 2 shots (about 60 ml) of espresso using your espresso machine or strong brewed coffee if you don't have an espresso machine. Pour the hot espresso into a 12‑14 oz (350–420 ml) serving mug or glass.

Make chocolate syrup

In a small heatproof bowl or cup, combine 1 tablespoon unsweetened cocoa powder and 1 teaspoon granulated sugar. Add 2 tablespoons hot water and whisk until smooth and free of lumps to form a thick chocolate paste. Taste and adjust sugar if desired.

Stir the chocolate paste into the hot espresso until fully combined and smooth. Set aside while you heat the milk.

Heat and froth milk

Pour 10 oz (about 300 ml) cold milk into a small saucepan. Warm the milk over medium-low heat until it reaches 150–155°F (65–68°C) — just before simmering and small bubbles form at the edges. Do not boil. Remove from heat and stir in 1 teaspoon vanilla extract.

Create foam

Froth the warmed milk using a milk frother, steam wand, or whisk. If using a steam wand: submerge tip just below surface and introduce a small amount of air until foam doubles slightly, then fully incorporate to create silky microfoam. If using a handheld frother or whisk: froth vigorously for 20–30 seconds until foamy. Tap the container on the counter and swirl to remove large bubbles.

Hold back the foam with a spoon and pour the warm milk into the espresso-chocolate mixture, then spoon or pour the remaining foam on top to fill the cup.

Top the mocha with 2 tablespoons whipped cream if desired, and sprinkle 1 teaspoon chocolate shavings or a dusting of cocoa powder over the top. Serve immediately.