Mocha Recipe

Prepare espresso

Brew 2 shots of espresso (about 60 ml). If you don't have an espresso machine, brew 1/2 cup of very strong coffee (use finely ground coffee and less water) and keep it hot.

Make chocolate syrup

In a small heatproof bowl or cup, combine 1.5 tablespoons unsweetened cocoa powder and 1 tablespoon granulated sugar. Add 2 tablespoons hot water and whisk vigorously until a smooth, glossy paste forms with no lumps. This concentrates the chocolate flavor and dissolves the sugar.

Combine with espresso: Pour the hot espresso into the chocolate paste and stir until fully incorporated and smooth. Taste and add more sugar if you prefer a sweeter mocha.

Heat milk

Pour 1 cup milk and 2 tablespoons optional heavy cream (if using) into a small saucepan and heat over medium-low until steaming but not boiling (about 60–65°C / 140–150°F). Remove from heat just as small bubbles form at the edge.

Add vanilla

Stir 1/4 teaspoon vanilla extract into the hot milk.

Froth the milk

Froth the hot milk until it is velvety and has a desirable microfoam. Use a milk frother, handheld immersion wand, French press (pump vigorously), or whisk. Aim for about 1/4–1/3 cup of foam on top. If you want less foam, simply stir briskly.

Assemble the mocha: Pour the chocolate-espresso mixture into a preheated 10–12 oz mug. Slowly pour the steamed milk into the mug, holding back the foam with a spoon; then spoon the foam on top.

Finish: Top with 2 tablespoons whipped cream if desired. Sprinkle chocolate shavings or 1 teaspoon cocoa powder over the foam/whipped cream. Taste and add optional sweetener to taste if needed.

Serve immediately while hot.