Monte Mocha Recipe

Brew Espresso

Pull two fresh espresso shots (about 60 ml total). If you don’t have an espresso machine, brew a strong 60 ml concentrated coffee (a ristretto or very strong Moka pot brew). Keep warm.

Make the chocolate base

In a small saucepan over low heat, combine the Mexican chocolate (or semisweet), white chocolate, sugar, cinnamon and cayenne. Stir constantly until the chocolate melts and the mixture is smooth and glossy, about 2–4 minutes. Remove from heat. If the mixture seems too thick, whisk in 1 teaspoon hot water or a splash of the hot espresso to loosen it to a syrup consistency.

Pre-warm the cup

Pour a small amount of the hot chocolate mixture into your serving cup and swirl to coat the bottom and sides — this warms the cup and ensures full chocolate flavor in each sip.

Steam and foam

Combine whole milk and heavy cream in a steaming pitcher. Steam to 60–65°C (140–150°F) until milk is velvety with microfoam. If you don’t have a steamer, heat milk and cream on the stove until hot (do not boil), then froth vigorously with a handheld frother or shake in a sealed jar and whisk to create foam.

Combine chocolate and espresso

Pour the brewed espresso into the chocolate-lined serving cup. Whisk or stir until the chocolate base is fully incorporated into the espresso, creating a smooth mocha.

Assemble the drink

Slowly pour the steamed milk into the cup while holding back foam with a spoon. Once the cup is nearly full, spoon the remaining microfoam on top to create a creamy layer.

Finish with a light dusting of cinnamon and a sprinkle of shaved white chocolate over the foam. Serve immediately.