Caffe Mocha Recipe
Espresso, steamed milk and Ghirardelli cocoa powder
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Ingredients
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Espresso
Chocolate Base
Milk
Finishing
Method
Espresso
Preheat and pull espresso
Preheat your espresso cup/portafilter by rinsing with hot water (about 2 oz) and discard. Pull two shots (about 2 oz total) of fresh espresso directly into the warmed cup. Set aside and keep hot.
Chocolate Base
Make the chocolate syrup
In a small heatproof vessel, combine 1.5 tsp Ghirardelli cocoa powder and 1 tsp granulated sugar. Add 1 tablespoon hot water and whisk vigorously until smooth and no lumps remain, forming a glossy chocolate paste. Taste and adjust sweetness if desired.
Pour the hot chocolate paste into the cup with the freshly pulled espresso and stir thoroughly to combine so the chocolate is fully dissolved into the espresso.
Milk
Steam and texture milk
Pour 8 oz cold whole milk into a steaming pitcher. Purge the steam wand, then steam the milk to 150–155°F (65–68°C) while creating a fine microfoam (tip just below the surface to incorporate tiny bubbles). If you don't have a steam wand, heat the milk on the stove or microwave until hot (about 140–150°F) and froth vigorously with a handheld frother until creamy.
If using, stir 1/4 tsp vanilla extract into the steamed milk gently before pouring.
Pour the steamed milk over the espresso-chocolate mixture, holding back the foam with a spoon, then spoon a thin layer of microfoam on top.
Finishing
Top the drink with 2 tablespoons whipped cream if desired.
Lightly dust 1/4 tsp Ghirardelli cocoa powder over the whipped cream or milk foam for garnish.
Serve immediately with a small spoon or stirring stick.