Mocha Recipe

Brew espresso

Pull two 1-ounce shots of espresso (about 2 ounces / 60 ml total). If you don't have an espresso machine, brew 3/4 cup of very strong coffee and measure out about 2 ounces for the recipe.

In a small heatproof cup or bowl, combine the unsweetened cocoa powder and granulated sugar. Add the hot water and whisk vigorously until smooth and glossy with no lumps (about 15–30 seconds). This creates a concentrated chocolate syrup that will integrate well with the espresso and milk.

Heat the milk until steaming but not boiling (around 140–150°F / 60–65°C). You can do this on the stovetop in a small saucepan over medium-low heat or in the microwave for 45–60 seconds depending on your appliance.

Froth the hot milk using a milk frother, steam wand, or by vigorously whisking or shaking in a tightly sealed jar. Aim for a silky microfoam with small, even bubbles. If using a steam wand, introduce air briefly then submerge wand to create velvety texture. If using a jar, shake for 30–45 seconds and then remove the lid and microwave for 15 seconds to stabilize foam.

Stir the vanilla extract into the steamed milk.

Pour the warm chocolate mixture into a 10–12 oz cup or mug.

Add the brewed espresso shots directly into the cup and stir briskly until the chocolate and espresso are fully combined.

Slowly pour the steamed milk into the cup, holding back the foam with a spoon. Once the cup is nearly full, spoon the remaining foam on top.

Top with 2 tablespoons whipped cream, if using, and finish with a light dusting of chocolate shavings or cocoa powder.