Mocha Recipe

Inspired by Meat Moot

Time10m

Serves1

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 / Strong Coffee

2 shots freshly brewed espresso (or very strong brewed coffee)

1/4 cup (60 ml) hot water (only if using brewed coffee instead of espresso)

Chocolate Base

2 tsp unsweetened cocoa powder

1 tbs granulated sugar

2 tbs hot water (to dissolve cocoa and sugar)

0.53 oz (15 g) dark chocolate, finely chopped (optional for richer mocha)

Milk & Foam

10 fl oz whole milk (or milk of choice)

1 tsp vanilla extract (optional)

Garnish (optional)

2 tbsp whipped cream

1 tsp chocolate shavings or cocoa powder

Method

Espresso / Strong Coffee

Brew coffee

Pull two shots of espresso (about 60 ml total). If you do not have an espresso machine, brew 60 ml of very strong coffee and keep it hot.

Chocolate Base

Make chocolate concentrate

In a small heatproof bowl, combine 2 tsp unsweetened cocoa powder and 1 tbsp granulated sugar. Add 2 tbsp hot water and whisk until completely smooth and glossy, with no lumps. If using finely chopped dark chocolate, add it to the warm cocoa mixture and stir until it melts and becomes smooth. This yields a concentrated chocolate syrup.

Milk & Foam

Heat and froth milk

Heat 10 fl oz of milk until steaming but not boiling (around 60–65°C / 140–150°F). Use a steam wand, milk frother, or whisk vigorously to create microfoam. If using a stovetop, heat gently and whisk or shake in a sealed jar to produce foam. Stir in 1 tsp vanilla extract if using.

Combine components

Pour the chocolate concentrate into a 12–14 oz serving mug. Add the two espresso shots and stir to combine. Slowly pour the heated milk into the mug while holding back the foam with a spoon. Spoon the remaining foam on top.

Garnish & Serve

Top with 2 tbsp whipped cream if desired and sprinkle 1 tsp chocolate shavings or a dusting of cocoa powder. Serve immediately.