Mocha Recipe

Brew two shots of espresso (about 60 ml total). If you don’t have an espresso machine, brew 60 ml strong coffee using a moka pot or a very strong pour-over. Keep hot.

If using brewed strong coffee instead of espresso, use the 60 ml hot water measurement and set aside.

In a small heatproof cup or bowl, combine the unsweetened cocoa powder and granulated sugar. Add 1–2 tablespoons of the hot espresso (or hot water) and whisk until you have a smooth chocolate paste with no lumps.

If you want a richer mocha, stir in the white chocolate or chocolate syrup until melted and fully incorporated into the paste.

Heat and froth milk

Pour the whole milk into a small saucepan and warm over medium heat until it reaches about 60–65°C (140–150°F) — small bubbles around the edge and steam rising but not boiling. Alternatively, steam milk with an espresso machine steam wand to the same temperature.

While warming, whisk vigorously (or use a handheld frother) to create a light foam. If you steamed milk, incorporate a velvety microfoam by swirling and tapping the milk pitcher on the counter.

Stir the vanilla extract into the warmed milk, if using.

Pour the chocolate paste into a 10–12 oz (300–350 ml) serving cup.

Pour the hot espresso directly into the cup over the chocolate paste and stir thoroughly to dissolve and combine.

Slowly pour the warmed milk into the cup, holding back foam with a spoon. Then spoon the foam on top to create a layered look.

Top with 2 tablespoons of whipped cream if desired.

Dust with a little cocoa powder or grated chocolate for finish.