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 / Strong Coffee
Chocolate base
Milk & finishing
Method
Espresso / Strong Coffee
- 1
Brew
Brew 2 shots of espresso (about 60 ml total). If you don’t have an espresso machine, brew a very strong 60 ml of coffee using a Moka pot, Aeropress, or concentrated pour-over. If using instant espresso, dissolve the recommended amount in 60 ml hot water.
Chocolate base
- 2
Mix cocoa and sugar
In a small heatproof bowl or measuring cup, combine 1.5 tablespoons unsweetened cocoa powder and 1.5 teaspoons granulated sugar. Add 30 ml hot water and whisk vigorously until smooth and lump-free to make a chocolate syrup.
- 3
Add chopped chocolate (optional)
If using the 10 g finely chopped dark chocolate for extra richness, stir it into the hot chocolate syrup until melted and fully incorporated.
Milk & finishing
- 4
Heat and froth milk
Heat 1 cup of milk gently on the stovetop or in the microwave until steaming but not boiling (around 60–65°C / 140–150°F). Froth the milk using a milk frother, French press, or by vigorously whisking to create microfoam. Reserve a couple of tablespoons of foam for topping if desired.
- 5
Combine espresso and chocolate
Pour the brewed espresso into a 10–12 oz (300–350 ml) mug. Stir in the prepared chocolate syrup until fully combined and smooth. Add a pinch of salt and 1 teaspoon vanilla extract; stir to integrate (the salt brightens flavors).
- 6
- 7
Garnish and serve
Top with a dollop (about 2 tablespoons) of whipped cream if using, and sprinkle 1 teaspoon cocoa powder or chocolate shavings over the top. Serve immediately.