Mocha Recipe
Make Mocha Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso & Chocolate Base
Milk & Assembly
Method
Espresso & Chocolate Base
Brew espresso
Brew 2 shots of espresso (about 2 oz total) using your espresso machine or a strong shot using a stovetop Moka pot. If you don't have espresso, use 2 oz very strong brewed coffee.
While the espresso brews, combine 1 tablespoon unsweetened cocoa powder and 1 teaspoon granulated sugar in a small heatproof bowl or cup. Add 2 tablespoons hot water and whisk vigorously until smooth and lump-free to make a chocolatier paste (chocolate syrup can be used instead for convenience).
Pour the freshly brewed espresso into the chocolate paste and stir until fully combined and glossy. Taste and adjust sweetness by adding more sugar or the optional chocolate syrup if you want a richer mocha.
Milk & Assembly
Steam or heat milk
Heat 8 oz (about 1 cup) whole milk until hot but not boiling (around 140–150°F / 60–65°C). If you have a steam wand, steam until velvety with a bit of microfoam. Alternatively, heat in a small saucepan over medium-low heat, whisking or frothing with a handheld frother for about 20–30 seconds to create foam.
If using chocolate syrup for an extra chocolate boost, stir the 1 tablespoon into the hot milk until dissolved. Add 1 teaspoon vanilla extract to the milk and stir briefly.
Garnish the mocha with a light dusting of cocoa powder or a sprinkle of chocolate shavings. Serve immediately.