Latte/mocha Recipe

Prepare two shots (about 60 ml total) of espresso using an espresso machine, or brew 60 ml of strong coffee if an espresso machine is not available. Pour the finished espresso into the serving cup and set aside. Keep it hot.

Make chocolate syrup (cocoa powder method)

If making a mocha: place the 1 tablespoon cocoa powder and 1 teaspoon sugar in a small cup. Add about 15 ml hot water and whisk vigorously until smooth and slightly syrupy. Taste and adjust sweetness. If using prepared chocolate syrup, spoon 1 tablespoon directly into the serving cup.

Pour the prepared chocolate mixture into the cup with the hot espresso and stir briefly to combine. Set back aside.

Pour 8 oz (about 240 ml) cold milk into a frothing pitcher. If using a steam wand: purge the wand, submerge the tip just below the milk surface and turn on steam. Stretch milk briefly (create a slight whirlpool) and heat to 60–65°C (140–149°F), producing a velvety microfoam. Tap and swirl the pitcher to remove large bubbles.

If you do not have a steam wand: heat milk on the stove or microwave until hot but not boiling (about 60–65°C). Froth using a handheld frother, jar-and-shake method (screw lid tightly and shake), or French press (pump quickly) until creamy with some foam on top.

Hold back foam with a spoon and pour the textured milk slowly into the espresso (or espresso + chocolate) cup, filling to within about 1 cm of the rim. Spoon a small amount of foam on top to finish (for a latte keep foam thin; for cappuccino-style increase foam).

For mocha: optionally top with 2 tablespoons whipped cream, then dust with cocoa powder or add chocolate shavings. For a plain latte: dust lightly with cocoa or cinnamon if desired.

Serve immediately while hot.