Cafe Mocha Recipe

Pull espresso

Preheat and flush your espresso machine. Tamp 18 g of freshly ground espresso into the portafilter and pull a double shot (about 60 ml) directly into a heatproof cup. If you don't have an espresso machine, make 60 ml strong brewed coffee using a Moka pot or an Aeropress.

In a small heatproof bowl, combine 1.5 tablespoons unsweetened cocoa powder and 1.5 teaspoons granulated sugar. Add 2 tablespoons hot water and whisk until you have a smooth, lump-free chocolate paste.

Add 15 g finely chopped semisweet chocolate (or chocolate chips) to the warm paste and stir until fully melted and glossy. Keep warm.

Pour 10 oz whole milk into a milk pitcher. Add 1/4 teaspoon vanilla extract. Steam the milk with a steam wand until it reaches 60–65°C (140–150°F) and has velvety microfoam. If you don't have a steam wand, heat the milk on the stovetop until hot (not boiling) and froth vigorously with a handheld frother or shake in a tightly sealed jar, then warm briefly if necessary.

Give the steamed milk a gentle swirl to integrate foam and liquid.

Pour the warm chocolate mixture into the cup containing the espresso. Stir gently to combine the chocolate and espresso into a uniform mocha base.

Slowly pour the steamed milk into the cup, holding back the foam with a spoon, then spoon the remaining foam on top to achieve a 1 cm foam layer.

If desired, top the mocha with 2 tablespoons whipped cream.

Dust with 1/2 teaspoon cocoa powder or sprinkle shaved chocolate over the top for garnish. Taste and add sugar or sweetener to taste if the mocha needs extra sweetness.

Serve immediately in a prewarmed mug.