Mocha Latte Recipe

Brew espresso or coffee

Pull two shots of espresso (about 60 ml total). If you don't have an espresso machine, brew 1 cup of very strong coffee (use 1.5–2x the usual grounds). Keep the coffee/espresso hot and set aside.

In a small heatproof cup, combine 1 tablespoon unsweetened cocoa powder and 1 teaspoon granulated sugar. Add 2 tablespoons hot water and whisk vigorously until you have a smooth, pourable chocolate paste with no lumps.

Optional: stir in 1 tablespoon chocolate syrup into the cocoa paste for a richer, sweeter mocha. Taste and adjust sweetness if desired.

Heat and froth milk

Pour 1 cup milk into a small saucepan and heat over medium-low until steaming (about 150°F / 65°C) but not boiling—small bubbles at the edge. Alternatively, microwave milk in a heatproof jug for 45–75 seconds until hot.

Froth the hot milk using one of these methods: a) Use a steam wand (submerge wand just under surface and introduce small amount of air, then fully submerge to create microfoam) until milk is velvety with about 1/4–1/2 cup foam; b) Use a handheld milk frother and froth until silky foam forms; c) Vigorously shake hot milk in a tightly sealed jar for 30–60 seconds, then tap/jiggle to settle large bubbles; d) Use a French press: pump 10–20 times to create foam. Leave about 1/4 inch of froth on top.

If using vanilla, stir 1 teaspoon vanilla extract into the hot milk after frothing.

Pour the prepared chocolate paste into a warmed latte cup (10–12 oz). Add the two shots of espresso (or 1 cup strong coffee) on top of the chocolate and stir vigorously to fully dissolve and combine into a uniform mocha base.

Slowly pour the hot steamed milk into the cup, holding back the foam with a spoon. Fill to about 1/2–3/4 inch from the rim, then spoon the remaining foam on top.

Optional: top with 2 tablespoons whipped cream and dust with 1 teaspoon cocoa powder or shaved chocolate. Serve immediately.