Mocha Recipe

Brew espresso or coffee

Brew 2 shots of espresso using your espresso machine (about 60 ml total). If you don't have an espresso machine, brew 1 cup of strong coffee using a moka pot, Aeropress, or a double-strength drip brew. Pour the hot espresso or strong coffee into a 10–12 oz (300–350 ml) serving cup.

In a small heatproof bowl or directly in the serving cup, whisk together 1 tablespoon unsweetened cocoa powder and 1 teaspoon granulated sugar. Add 2 tablespoons hot water and whisk until a smooth paste forms with no lumps.

If you want a richer, silkier mocha, add 1 tablespoon finely chopped dark chocolate to the cocoa paste. Stir until the chocolate melts and the mixture is glossy. This may require briefly microwaving the bowl for 10–15 seconds or stirring over a gentle bain-marie.

Pour the brewed espresso/hot coffee into the chocolate mixture and stir thoroughly until fully combined and slightly frothy. Taste and adjust sweetness if needed (add up to 1 teaspoon more sugar).

Heat 1 cup whole milk until steaming but not boiling (about 60–65°C / 140–150°F). You can heat on the stovetop in a small saucepan or in the microwave for ~60–90 seconds, depending on power.

Froth the milk using a steam wand, handheld frother, French press, or whisk. Aim for a smooth microfoam with a velvety texture. If using a steam wand, submerge tip just below surface to create small, even bubbles; if using a whisk or frother, pump vigorously until texture is creamy.

Stir in 1 teaspoon vanilla extract into the warmed milk, then gently pour the milk and foam over the chocolate-espresso base, holding back foam with a spoon and finishing with foam on top.

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

Finish with a dusting of cocoa powder or sprinkle chocolate shavings on top (about 1 teaspoon). Serve immediately.