Café Mocha Recipe

Make chocolate syrup

In a small cup or ramekin, combine the unsweetened cocoa powder and granulated sugar. Add the hot water and stir vigorously until a smooth, glossy chocolate paste forms with no lumps. Set aside and keep warm.

Brew espresso

Pull 2 shots (about 60 ml) of espresso using an espresso machine. If you don't have an espresso machine, brew 60 ml of very strong coffee (use double the usual coffee grounds) and keep hot.

Steam or heat milk

Pour 1 cup (240 ml) of whole milk into a steaming pitcher. Steam the milk with the steam wand until it reaches about 60–65°C (140–150°F) and has a velvety microfoam. If you don't have a steam wand, heat the milk on the stovetop or in the microwave until hot (but not boiling), then froth using a handheld frother or by shaking vigorously in a tightly sealed jar for 30–45 seconds.

Combine espresso and chocolate

Place the prepared chocolate paste into a 12–16 oz (350–475 ml) mug. Pour the 2 shots of hot espresso over the chocolate and stir until fully dissolved and the mixture is homogeneous.

Add milk

Pour the steamed milk into the mug over the chocolate-espresso mixture, holding back the foam with a spoon. After most of the liquid milk is in, spoon the remaining microfoam on top to create a smooth surface.

Top the latte with approximately 2 tablespoons of whipped cream. Drizzle 1 tablespoon of chocolate sauce in a spiral or zigzag over the whipped cream. If desired, lightly dust with 1/4 teaspoon cocoa powder for an attractive finish. Serve immediately.