Mocha Recipe

Brew coffee

Brew two shots of espresso (about 2 oz / 60 ml) using an espresso machine. If you don’t have an espresso machine, brew 1/2 cup very strong coffee using a Moka pot or an Aeropress. Pour brewed espresso/coffee into a pre-warmed 10–12 oz serving cup.

Make chocolate syrup

In a small bowl, combine 1 tablespoon unsweetened cocoa powder and 1 teaspoon granulated sugar. Add 2 tablespoons hot water and whisk vigorously until a smooth, glossy chocolate paste forms with no lumps. Taste and adjust sweetness, adding up to 1/2 teaspoon more sugar if desired.

Combine with coffee

Pour the chocolate paste directly into the cup with the hot espresso/coffee. Stir thoroughly until the chocolate is fully dissolved into the coffee and the color is uniform.

Steam or heat milk

Heat 1 cup milk until very hot but not boiling (about 150–160°F / 65–70°C). If you have a steam wand, steam the milk to create a velvety microfoam. Alternatively, heat milk on the stovetop or in the microwave and then froth with a handheld frother or by vigorously shaking in a tightly sealed jar for 30–45 seconds.

Add vanilla and combine

Stir 1 teaspoon vanilla extract into the hot milk. Gently pour the heated milk over the chocolate-coffee mixture, holding back foam with a spoon to pour mostly liquid first, then spoon the foam on top.

Garnish and serve

Top with 2 tablespoons whipped cream if using, then sprinkle 1 teaspoon chocolate shavings or a light dusting of cocoa powder. Serve immediately with a spoon or stirrer.