Mocha Recipe
Make Mocha Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Espresso and Chocolate Base
Milk
Garnish (optional)
Method
Espresso and Chocolate Base
- 1
Brew espresso
Brew two shots (about 60 ml) of fresh espresso using an espresso machine, moka pot, or strong brewed coffee if espresso is not available.
- 2
In a small heatproof bowl or cup, combine the unsweetened cocoa powder and granulated sugar. Add the hot water and whisk until you have a smooth, chocolate syrup with no lumps.
- 3
Pour the brewed espresso into the chocolate mixture and stir thoroughly until fully incorporated and glossy. Taste and adjust sweetness by adding up to 1/2 teaspoon more sugar if desired.
Milk
- 4
Heat the milk: In a small saucepan over medium heat, warm the whole milk until it is steaming and small bubbles form around the edge (do not boil). Remove from heat just before it reaches a simmer.
- 5
Froth the milk: Using a milk frother, handheld whisk, or French press, froth the hot milk until it is velvety and has a layer of microfoam about 1/4–1/2 inch thick. If you prefer a less foamy mocha, simply whisk vigorously to create light foam.
- 6
Stir in vanilla extract into the frothed milk to distribute flavor evenly.
- 7
Garnish (optional)
- 8
Top the mocha with 2 tablespoons of whipped cream if desired. Finish with a light dusting of chocolate shavings or cocoa powder for presentation.
- 9
Serve immediately while hot.