Restaurants›Blue Plate Kitchen›Mochaccino Recipe

Mochaccino Recipe

Inspired by Blue Plate Kitchen

Time7m

Serves1

Syrup Flavor +$0.50

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Ingredients

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Espresso & Coffee Base

2 shots espresso (freshly brewed)1/2 cup (120 ml) hot brewed strong coffee (if no espresso)

Chocolate & Syrup

2 tbs chocolate syrup (or mocha sauce)1/2 tbs vanilla syrup (optional - flavor add $0.50)

Milk & Foam

1.06 cup (250 ml) whole milk (or milk of choice)2.03 tbsp (30 ml) milk foam

Sweetener & Garnish

1 tsp granulated sugar or sweetener (optional)1/2 tsp cocoa powder or chocolate shavings (for garnish)

Method

Espresso & Coffee Base

Brew

Pull two fresh shots of espresso (about 60 ml total). If you don't have an espresso machine, brew 120 ml of very strong hot coffee and keep it hot.

Chocolate & Syrup

Add 2 tablespoons chocolate syrup (mocha sauce) into a prewarmed 12–16 oz cup. If the customer requested an additional flavored syrup (+$0.50), add 1/2 tablespoon vanilla (or other) syrup now.

Pour the hot espresso (or strong coffee) directly over the syrup and stir briskly until the syrup is fully dissolved and the mixture is uniform.

Milk & Foam

Steam 250 ml milk to 60–65°C (140–150°F) until it has a velvety microfoam. If you don't have a steamer, heat the milk on the stovetop until hot but not boiling and then froth with a handheld frother until you get about 30 ml of foam.

Pour steamed milk into the cup over the chocolate-coffee mixture, holding back the foam with a spoon. Finish by spooning the 30 ml of milk foam on top.

Sweetener & Garnish

Taste and add up to 1 teaspoon sugar or sweetener if desired. Gently stir the top layer (not to collapse the foam).

Sprinkle 1/2 teaspoon cocoa powder or chocolate shavings over the foam for garnish. Serve immediately.