Mocha Recipe

Brew espresso

Brew two shots (about 2 oz / 60 ml) of espresso using an espresso machine or strong brewed coffee if you don't have an espresso maker. Set aside in a preheated cup.

Make chocolate syrup

In a small heatproof bowl, combine the unsweetened cocoa powder and granulated sugar. Add the hot water and stir to form a smooth paste, ensuring there are no lumps. Add the chopped semi-sweet chocolate or chocolate chips to the paste.

Microwave the chocolate-cocoa mixture in 10–15 second bursts stirring between each until the chocolate is melted and the mixture is smooth (about 30–45 seconds total). Alternatively, heat gently in a small saucepan over low heat, stirring until melted and combined. This yields a thick chocolate base.

Pour the brewed espresso into the cup with the chocolate base and stir vigorously until fully combined and smooth. Taste and adjust sweetness by adding up to 1 tsp more sugar if desired.

Steam or heat milk

Pour 8 oz (about 240 ml) whole milk into a milk pitcher or small saucepan. Add the vanilla extract. Steam the milk with a steam wand until it reaches about 150–155°F (65–68°C) and has microfoam (about 20–30 seconds steaming). If you don't have a steam wand, heat the milk on the stove until just below boiling (do not boil), then froth using a handheld frother, French press, or by shaking vigorously in a tightly sealed jar.

Combine milk with espresso-chocolate

Hold back the foam with a spoon and pour the hot milk into the cup with the espresso-chocolate mixture, filling to the desired level (typically leaving room for foam/toppings). Spoon the remaining foam on top.

Top the mocha with 2 tablespoons of whipped cream if using. Dust lightly with cocoa powder and sprinkle chocolate shavings over the whipped cream for garnish.

Serve immediately with a teaspoon for stirring. Stir before drinking to integrate the toppings if desired.