Cafe Mocha Recipe

Time8m

Serves1

Double Espresso, Steamed Milk, Chocolate and Whipped Cream

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Ingredients

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1
Pull double espresso
Dose 18 g of finely ground espresso into the portafilter, tamp evenly, and pull a double shot (about 60 ml) directly into a prewarmed 10–12 oz cup. If you don't have an espresso machine, brew 60 ml very strong coffee using an Aeropress or Moka pot.

2
Make chocolate syrup
In a small heatproof container, combine 2 tsp unsweetened cocoa powder and 1 tsp granulated sugar. Add 2 tbsp hot water and whisk until fully dissolved and smooth, forming a thick chocolate syrup. Taste and adjust sweetness if desired.
3
Combine with espresso
Pour the hot espresso into the cup with the chocolate syrup and stir vigorously until the chocolate is completely incorporated and the mixture is homogeneous.

4
Steam and texture milk
Steam 8 oz (about 240 ml) whole milk to 60–65°C (140–150°F) using the steam wand, introducing a little air at the start for light foam and finishing with a smooth, velvety microfoam. Aim for about 1–1.5 cm of foam on top. If you don't have a steam wand, heat the milk on the stove until steaming (do not boil) and froth vigorously with a handheld frother or whisk until foamy.
5
Assemble drink
Hold back the foam with a spoon and pour the steamed milk into the espresso-chocolate mixture, filling the cup to within about 1 cm of the rim. Spoon the remaining microfoam on top to create a thin cap of foam.

6
Garnish
Top the mocha with 2 tbsp whipped cream. Finish with a light dusting of chocolate shavings or 1 tsp cocoa powder. Serve immediately with a long spoon.