Mocha Recipe

Brew espresso or strong 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 double coffee grounds) and measure ~60–90 ml for the drink.

In a small heatproof cup, whisk together 1 tablespoon unsweetened cocoa powder and 1 teaspoon sugar. Add 2 tablespoons hot water and whisk until a smooth chocolate paste forms with no lumps.

Stir in 1 tablespoon chopped semisweet chocolate (or 1 tablespoon chocolate syrup) while the paste is hot until fully melted and glossy. Taste and adjust sweetness if desired.

Pour 1 cup milk into a small saucepan and heat over medium-low until steaming (do not boil), about 3–5 minutes. Remove from heat and stir in 1 teaspoon vanilla extract.

Froth the milk using a milk frother, handheld whisk, or French press by pumping until foamy. Aim for a creamy microfoam with some volume.

Pour the prepared chocolate base into a 10–12 oz (300–350 ml) mug. Add the two espresso shots (or measured strong coffee) and gently stir to combine the chocolate and coffee.

Hold back foam with a spoon and pour the steamed milk into the mug, filling to about 3/4 full. Spoon the remaining milk foam on top.

Top with 2 tablespoons whipped cream if using, and sprinkle 1 teaspoon cocoa powder or chocolate shavings over the top for garnish.

Serve immediately. Optionally, adjust sweetness or add flavored syrups as desired.