Mocha Recipe

Brew espresso

Pull two shots of espresso (about 60 ml total). If you don't have an espresso machine, brew 120 ml of very strong coffee (use a 1:15 coffee-to-water ratio or use a French press with extra grounds). Keep hot.

Make a chocolate slurry: in a small heatproof bowl, combine the 1 tablespoon unsweetened cocoa powder and 1 teaspoon sugar. Add 1 tablespoon hot water and whisk until smooth, no lumps remain.

Add chopped semisweet chocolate (or 15 g chocolate syrup) to the cocoa slurry and stir until melted and glossy. If needed, microwave 10–15 seconds or hold over hot water to melt fully. This creates a concentrated chocolate mixture that blends easily with espresso.

Steam or heat milk: combine 200 ml whole milk and 20 ml heavy cream (optional for richer mouthfeel) in a frothing pitcher. Steam with a steam wand until milk reaches about 60–65°C (140–150°F) and has velvety microfoam. If you don't have a steam wand, heat milk on the stove until steaming (do not boil) then froth with a handheld frother or vigorously whisk to create foam.

Swirl the milk pitcher to polish the foam and separate any large bubbles. Tap gently on the counter to settle foam.

Preheat cup: pour a little hot water into your serving cup, then discard. This keeps the mocha hot longer.

Combine chocolate and espresso: pour the hot espresso (or strong brewed coffee) into the serving cup. Spoon in the chocolate mixture and stir vigorously until fully dissolved and homogeneous. Taste and adjust sweetness by adding more sugar or syrup if desired.

Add milk and foam: hold back the foam with a spoon and pour the steamed milk into the cup to fill, leaving space for foam. Spoon the remaining foam on top.

Garnish (optional): top with 2 tablespoons whipped cream if using, and finish with a light dusting of cocoa powder or chocolate shavings.