Mocha (hot Or Iced) Recipe
Make Mocha (hot Or Iced) Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base (per 1 serving)
Optional additions / finishing
Method
Hot Mocha
Prepare espresso/coffee
Brew 2 shots of espresso (about 2 oz) or 60–90 ml strong brewed coffee. Set aside in a pre-warmed cup.
Make chocolate mixture
In a small saucepan or heatproof pitcher, combine 2 tsp unsweetened cocoa powder, 2 tsp granulated sugar, and a pinch of salt. Add 1–2 tbsp (15–30 ml) of the hot brewed coffee or 1–2 tbsp hot water and whisk until you form a smooth, lump-free paste.
Heat and combine
Add the remaining hot milk (about 8 fl oz total including the liquid used to make the paste) to the saucepan. Warm gently over medium-low heat, whisking constantly until the milk is steaming but not boiling (about 2–3 minutes). Whisk in 1 tsp vanilla extract. Pour the prepared espresso into the cup and then pour the steamed chocolate milk over the espresso, stirring gently to combine.
Finish and serve
Top with 2 tbsp whipped cream if desired, drizzle 1 tsp chocolate syrup, and dust with 1/4 tsp cocoa powder. Serve immediately.
Iced Mocha
Prepare coffee
Brew 2 shots of espresso or make 60–90 ml strong coffee. Allow to cool slightly (or use chilled coffee).
Make chocolate syrup base
In a small jar or cup, combine 2 tsp unsweetened cocoa powder, 2 tsp granulated sugar, and a pinch of salt. Add 2–3 tbsp (30–45 ml) hot water and whisk or shake until smooth and fully dissolved. Add 1 tsp vanilla extract and stir.
Assemble iced drink
Fill a 12 oz (about 360 ml) glass with about 6 ice cubes. Pour the cooled espresso/coffee over the ice. Add the chocolate mixture and then pour 8 fl oz cold milk over the top. Stir thoroughly to combine. Taste and add sweetener (1 tsp simple syrup or flavored syrup) if desired.
Finish and serve
Top with whipped cream and a drizzle of chocolate syrup if desired. Serve with a straw.
Notes & tips
Adjust chocolate and sugar amounts to taste. For creamier texture, use whole milk or steamed milk; for lighter options use 2% or plant-based milks. To make a richer mocha, substitute 1 tbsp melted dark chocolate for 1 tsp cocoa + 1 tsp sugar. For a single recipe scaled to volume, this recipe yields one 12 oz beverage; multiply ingredients for multiple servings.