Mocha Recipe
Make Mocha 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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Espresso base
Chocolate mix
Milk
Finishing
Method
Espresso base
Brew espresso
Brew two shots (about 2 fl oz) of espresso using your espresso machine. If you don't have an espresso machine, prepare 2 fl oz of very strong brewed coffee or dissolve instant espresso in 2 fl oz hot water.
Chocolate mix
Make chocolate syrup
In a small heatproof cup, combine 1 tablespoon unsweetened cocoa powder and 1 teaspoon granulated sugar. Add 1 tablespoon hot water and whisk vigorously until smooth and fully dissolved, creating a thick chocolate paste.
Taste the chocolate paste and adjust sweetness if needed by adding an additional 1/4–1/2 teaspoon sugar. The paste should be pourable into the espresso.
Milk
Steam or heat milk
Pour 8 fl oz milk into a frothing pitcher. If you have a steam wand, steam until milk reaches 150–155°F (65–68°C) and has a velvety microfoam. If you don't have a steam wand, heat milk on the stovetop or in the microwave until hot but not boiling (about 140–150°F / 60–65°C), then froth with a handheld frother or vigorously whisk to create foam.
If using, stir 1 teaspoon vanilla extract into the milk after heating.
Assembly & finishing
Combine chocolate and espresso
Pour the chocolate paste into your serving mug. Pour the two shots of hot espresso over the chocolate and stir thoroughly until the chocolate is fully incorporated and the mixture is smooth.
Garnish and serve
Top with 2 tablespoons whipped cream if desired and finish with a dusting of cocoa powder or chocolate shavings. Serve immediately.