Cafe Mocha Recipe

Make espresso

Brew 2 shots of espresso (about 60 ml total). If you don't have an espresso machine, brew 60–90 ml of very strong coffee using a Moka pot, Aeropress, or concentrated pour-over. Set aside and keep hot for hot mocha or cooled for iced mocha.

In a small heatproof cup or bowl, combine 1 tablespoon unsweetened cocoa powder and 1 teaspoon granulated sugar. Add 2 tablespoons hot water and whisk until smooth and glossy, making a chocolate paste. If you want a richer chocolate flavor, add the 1 tablespoon finely chopped dark or semisweet chocolate now and stir until melted into the hot paste.

Steam and combine

Pour 1 cup milk into a small saucepan and heat gently over medium-low until steaming but not boiling (around 60–65°C / 140–150°F). Whisk briskly or foam with a handheld frother to create microfoam (reserve about 2 tablespoons of frothed milk for topping if desired).

Stir the chocolate paste into the brewed espresso until fully combined. Add the steamed milk and stir gently to integrate, holding back the foam. Spoon the reserved foam on top.

If making iced mocha, chill the brewed espresso or let it cool. Fill a tall glass with about 1 cup of ice. In a separate cup, stir the chocolate paste into the cooled espresso. Pour the espresso-chocolate mixture over the ice, then add 1 cup cold milk. Stir to combine.

Taste the mocha and add up to 1 teaspoon simple syrup (or more sugar) and 1/4 teaspoon vanilla extract if desired. Stir to dissolve. For hot mocha, add these to the espresso-chocolate mixture before adding milk so they dissolve thoroughly.

Top with 2 tablespoons whipped cream if desired and sprinkle 1/2 teaspoon chocolate shavings or a light dusting of cocoa powder. Serve immediately.

Adjust chocolate intensity by increasing cocoa powder to 1.5–2 tbs or adding more chopped chocolate. For a dairy-free version, substitute almond, oat, or soy milk and use dairy-free chocolate. Quantities listed make one 10–12 oz (300–350 ml) serving.