Mocha Recipe

Brew espresso

Pull two shots of espresso (about 60 ml total) using your espresso machine. If you don't have an espresso machine, use 1/2 cup very strong brewed coffee concentrated by using 1:10 coffee:water ratio.

Brew additional coffee (if needed)

Brew enough strong coffee to measure 1 cup total for the drink. Keep it hot while you prepare the chocolate and milk.

In a small saucepan over low heat, combine the 2 tablespoons cocoa powder and 2 teaspoons sugar with 2 tablespoons of the hot coffee (or about 30 ml) from the cup. Whisk until the cocoa and sugar form a smooth paste with no lumps.

Add the 2 tablespoons chopped dark chocolate to the cocoa paste and continue to whisk gently until the chocolate melts and the mixture is glossy and fully combined, about 1–2 minutes. Do not boil.

Pour the remaining hot coffee (and espresso shots) into the saucepan and stir until the chocolate mixture is completely incorporated and the mocha base is uniformly chocolate-colored and smooth. Keep over low heat to stay warm but do not simmer.

Heat the milk and optional heavy cream together until steaming (around 60–65°C / 140–150°F) but not boiling. You can heat on the stovetop in a small saucepan or use a milk steamer.

Foam the milk using a steam wand, milk frother, or by shaking vigorously in a tightly sealed jar for 30–60 seconds, then briefly microwave to stabilize foam. Aim for velvety microfoam rather than large bubbles.

Pour the hot mocha base into a 12 oz cup. Slowly pour the steamed milk into the cup, holding back the foam with a spoon, then spoon the foam on top. Gently swirl to combine.

Top with 2 tablespoons whipped cream if desired, then dust with cocoa powder or sprinkle chocolate shavings. Serve immediately.