Mocha Recipe

Brew espresso

Brew two 1-oz shots of espresso (about 60 ml total) using an espresso machine. If you don't have an espresso machine, prepare 1/2 cup of very strong brewed coffee using a Moka pot, Aeropress, or concentrated pour-over.

Make chocolate syrup base

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 a smooth chocolate paste/syrup forms with no lumps. Taste and adjust sweetness if desired.

Combine espresso and chocolate

Pour the hot espresso into the chocolate syrup cup. Stir thoroughly until fully combined and the mixture is silky. Set aside while you prepare the milk.

Steam and texture milk

Pour 8 oz whole milk and 1 tablespoon heavy cream (if using) into a stainless steel pitcher. If you have a steam wand: purge the wand, then submerge tip just below the surface and steam until milk reaches about 60–65°C (140–150°F) and has microfoam texture (slightly glossy, small bubbles). 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), then froth vigorously with a handheld frother or shake in a tightly sealed jar and tap to settle large bubbles.

Combine milk and espresso-chocolate

Hold back the foam with a spoon and pour the steamed milk into the espresso-chocolate mixture, filling the cup and leaving a couple tablespoons of foam on top. Spoon the remaining microfoam over the drink to create a smooth top. If using, add 1 teaspoon vanilla extract and stir gently before topping with foam.

Garnish and serve

Top with 2 tablespoons whipped cream if desired, then dust with chocolate shavings or 1 teaspoon cocoa powder. Serve immediately with a teaspoon.