Mocha Latte Recipe

1. Brew espresso

Pull two shots of espresso (about 60 ml total). If you don't have an espresso machine, brew 60 ml very strong coffee or dissolve instant espresso in 30 ml hot water. Keep hot and set aside.

2. In a small heatproof cup, combine the unsweetened cocoa powder and granulated sugar. Add 2 tablespoons hot water and whisk vigorously until a smooth, glossy chocolate syrup forms with no lumps (about 15–20 seconds). Taste and adjust sweetness if desired.

3. Pour the chocolate mixture into the serving cup or mug.

4. Pour the hot espresso (or strong coffee) over the chocolate mixture in the cup. Stir thoroughly to fully dissolve and integrate the chocolate into the coffee, creating a uniform mocha base.

5. Heat the milk until steaming but not boiling (about 60–65°C / 140–150°F). You can heat on the stovetop in a small saucepan over medium-low heat (stirring frequently) or microwave for 45–60 seconds, stopping before it boils.

6. Froth the heated milk to create microfoam. Use a milk frother, handheld whisk, small French press (pump 20–30 times), or an immersion blender to froth until you have creamy foam. If you prefer less foam, simply whisk briskly to create a light froth.

7. Stir the vanilla extract into the steamed milk.

8. Pour the steamed milk into the cup with the mocha base, holding back foam with a spoon. Then spoon the foam on top to create a layered latte texture.

9. Top with an optional 1–2 tablespoons whipped cream if desired, and finish with a light dusting of chocolate shavings or cocoa powder.

10. Serve immediately while hot. Stir before drinking if the chocolate has settled. Enjoy.