Caffe Mocha Recipe

Brew espresso

Brew two 1-oz shots of espresso (approximately 2 oz total) using an espresso machine, Moka pot, AeroPress (espresso-style), or strong brewed concentrated coffee if espresso is not available. Keep hot.

In a small heatproof cup or metal pitcher, combine 1.5 tsp unsweetened cocoa powder and 1.5 tsp granulated sugar. Add 2 tbsp hot water and whisk until smooth and fully dissolved to make a chocolate syrup.

Pour the hot espresso into the chocolate syrup and whisk briefly until the mixture is uniform and glossy. Set aside and keep warm.

Pour 10 oz (about 1 1/4 cups) of cold 2% milk into a milk pitcher. Add 1/4 tsp vanilla extract and gently swirl to combine.

Steam the milk with a steam wand until it reaches about 140–150°F (60–65°C) and has a velvety microfoam. If you don't have a steam wand, heat the milk on the stove or in the microwave until hot but not boiling (about 140°F / 60°C) and then froth vigorously with a handheld frother, French press (pump 15–20 times), or whisk to produce foam.

Tap the pitcher on the counter and swirl to integrate foam and milk. Aim for roughly 1/2–1 inch of foam on top.

Pour the steamed milk into the cup containing the espresso-chocolate mixture. Pour steadily, holding back foam with a spoon, then spoon the remaining foam on top to reach a 12 oz total drink volume.

Taste and adjust: if you prefer sweeter mocha, stir in an additional 1/2 tsp sugar while hot.

Top the mocha with 2 tbsp whipped cream if using. Finish with a light dusting (about 1/4 tsp) of cocoa powder or sprinkle chocolate shavings over the whipped cream.

Serve immediately in a 12 oz cup with a spoon or stirrer.