Mint Chocolate Mocha: Small Recipe
Make Mint Chocolate Mocha: Small Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso and Chocolate Base
Milk and Mint
Toppings and Optional
Method
Espresso and Chocolate Base
Brew espresso
Brew 2 shots of espresso (about 2 ounces total). If you don't have an espresso machine, make 2 ounces of very strong coffee using a Moka pot or concentrated pour-over.
In a small heatproof cup, combine the unsweetened cocoa powder and granulated sugar. Add the hot water and whisk vigorously until you have a smooth, chocolate syrup with no lumps.
Pour the hot brewed espresso into the chocolate syrup and stir until fully combined. Set aside.
Milk and Mint
Pour 6 oz of milk into a small milk pitcher. Add 1 tablespoon of mint syrup to the milk.
Steam the minted milk with a steam wand until it reaches about 140–150°F (60–65°C) and has a velvety microfoam. If you don't have a steam wand, heat the milk gently on the stovetop to the same temperature and froth using a handheld frother or by vigorously shaking in a heatproof jar (leave the lid slightly ajar to vent steam).
Tap the pitcher on the counter and swirl to settle the foam so pouring will produce a smooth top.
Pour the espresso-chocolate mixture into a small (8–10 oz) serving cup. Immediately pour the steamed mint milk over the espresso, holding back foam with a spoon and then spooning a thin layer of foam on top.
Toppings and Optional
Top the drink with about 2 tablespoons of whipped cream if desired.
Sprinkle chocolate shavings or a light dusting of cocoa powder over the top (about 1 teaspoon) for extra chocolate aroma.
Garnish with a fresh mint leaf for appearance and an added mint scent. Serve immediately.