Brew 1 cup of espresso (preferred) or very strong coffee. If you want a more intense espresso flavor, dissolve 1 tsp instant espresso powder into the hot brewed coffee. Keep the coffee hot while you prepare the other components.

Make Chocolate Mixture

In a small heatproof bowl, combine 1.5 tablespoons unsweetened cocoa powder and 2 tablespoons granulated sugar. Add 2 tablespoons hot water and whisk vigorously until a smooth, glossy chocolate syrup forms with no lumps. Add a pinch (about 1/8 tsp) of salt to round the flavor and 1/4 tsp vanilla extract; whisk to incorporate.

Heat and Froth Milk

Heat 1 cup milk in a small saucepan over medium-low heat until it reaches 150–160°F (65–70°C) — hot but not boiling. If you have a milk frother or steam wand, froth or steam the milk until it’s velvety and you have about 1/4 cup foam. Alternatively, heat the milk and then vigorously whisk or vigorously shake in a sealed jar for 30–45 seconds to produce foam.

Assemble Mochacine

Pour the prepared chocolate syrup into a large mug. Add 1 tablespoon (adjust to taste) simple syrup or other liquid sweetener if you like sweeter drinks. Pour the hot coffee over the chocolate and stir thoroughly to dissolve and combine; taste and adjust sweetness or chocolate intensity if needed.

Slowly pour the heated milk into the mug while holding back most of the foam with a spoon. Stir gently to integrate. Spoon the remaining milk foam on top to create a foamy crown (about 1/4 cup).

Finish & Garnish

Optionally top with 2 tablespoons whipped cream. Sprinkle chocolate shavings or sift about 1 teaspoon cocoa powder over the foam/cream for garnish. Serve immediately.