Mocha Recipe

Brew espresso

Pull two shots (about 60 ml total) of freshly brewed espresso using a machine or prepare strong concentrated espresso-style coffee if an espresso machine is not available. Set the espresso in a pre-warmed cup or pitcher so it stays hot.

In a small metal steaming pitcher or small saucepan, combine the chocolate sauce (2 tbs), cocoa powder (1 tsp) and sugar (1 tsp). Add about 1–2 tablespoons of the hot brewed espresso to the chocolate to loosen it and whisk until fully combined and smooth. This creates a velvety chocolate syrup that will integrate evenly into the milk.

Pour the milk (8 fl oz) into a clean steaming pitcher. Pour the chocolate-espresso mixture into the milk pitcher. If using vanilla, add 1 tsp now. Position the steam wand just below the surface of the milk and turn on steaming to introduce a small amount of foam, then submerge the wand to heat the milk to about 140–150°F (60–65°C). Aim for a smooth, velvety microfoam with very small bubbles. If you do not have a steam wand, gently heat the milk on the stove to about 140–150°F (60–65°C) and then froth with a handheld frother until silky.

Tap the pitcher on the counter and swirl to remove large bubbles and integrate the chocolate fully into the milk. The milk should be homogeneous and slightly thickened from the chocolate.

Pour the brewed espresso into a serving cup (8–12 oz). Immediately pour the steamed chocolate milk mixture over the espresso, holding back foam with a spoon to layer if desired, then spoon the final velvety foam on top.

Top with an optional 2 tbsp of whipped cream. Dust with 1 tsp chocolate shavings or cocoa powder. Serve immediately.