Mocha Recipe

Prepare espresso

Pull two fresh shots of espresso (about 60 ml total). If you don't have an espresso machine, brew 60 ml strong coffee using a Moka pot or very concentrated pour-over and keep it hot.

Make chocolate paste

In a small cup or bowl, combine the unsweetened cocoa powder and granulated sugar. Add the hot water and whisk vigorously until you have a smooth, lump-free chocolate paste.

Combine with espresso

Pour the hot espresso into the chocolate paste and stir until fully incorporated and glossy. Taste and add the optional flavored syrup now if using.

Steam or heat milk

Steam the whole milk to about 60–65°C (140–150°F) and create a silky microfoam if you have a steam wand. If you don't have a steam wand, heat the milk on the stove or in the microwave until hot but not boiling (about 1–1.5 minutes), then froth using a handheld frother, French press, or by shaking vigorously in a sealed jar for 30–60 seconds.

Add vanilla

Stir the vanilla extract into the steamed or frothed milk.

Combine milk and espresso-chocolate

Slowly pour the hot milk into the espresso-chocolate mixture, holding back the foam with a spoon, then spoon the foam on top. Aim for a ratio of roughly 2 shots espresso + chocolate base : 8 oz milk for a balanced mocha.

Top the mocha with 2 tablespoons of whipped cream, if desired.

Garnish with chocolate shavings or a light dusting of cocoa powder. Serve immediately.