Mocha Recipe

Brew espresso

Brew two shots (about 60 ml) of espresso using an espresso machine. If you don't have an espresso machine, brew 60 ml of very strong coffee using a moka pot, Aeropress, or concentrated pour-over. Alternatively dissolve instant espresso in 60 ml hot water.

Make chocolate syrup

In a small heatproof cup or bowl combine 2 tablespoons unsweetened cocoa powder and 2 tablespoons granulated sugar. Add 30 ml hot water and whisk vigorously until fully combined and smooth, with no lumps. Stir in 1/4 teaspoon vanilla extract if using. Taste and adjust sweetness.

Heat and froth milk

Heat 1 cup of milk to 60–65°C (140–150°F) until steaming but not boiling. Froth the milk with a milk frother, steam wand, or by whisking vigorously to create light foam. If you prefer an iced mocha, chill the milk instead and skip frothing.

If you want a sweeter mocha, dissolve 1 teaspoon of your chosen sweetener into the hot milk or add it to the chocolate syrup before combining.

Combine components

Pour the chocolate syrup into a pre-warmed 10–12 oz (300–350 ml) mug. Add the two espresso shots and stir to combine thoroughly with the chocolate.

Pour the hot frothed milk over the espresso-chocolate mixture, holding back foam with a spoon and then spooning the foam on top if desired. For an iced mocha, fill a glass with ice, add chocolate syrup and espresso, stir, then pour chilled milk over ice.

Top with 2 tablespoons whipped cream if using and sprinkle 1 teaspoon grated chocolate or a dusting of cocoa powder. Serve immediately.