Mocha Recipe

Brew espresso

Pull two shots (about 60 ml total) of fresh espresso. If you don't have an espresso machine, brew 60 ml of very strong coffee (a concentrated pour-over or AeroPress). Keep it hot and set aside.

In a small heatproof cup, combine the unsweetened cocoa powder and granulated sugar. Add 30 ml of hot water and whisk vigorously until a smooth, slightly thick chocolate syrup forms with no lumps. This 'blooming' step concentrates chocolate flavor and dissolves the sugar.

Combine the whole milk and heavy cream (if using) in a small saucepan. Add the vanilla extract and a pinch of salt. Warm over medium-low heat until steaming but not boiling (about 65–70°C / 150–160°F).

Froth the warmed milk using a milk steamer, handheld frother, or French press: if using a steamer wand, fully texture the milk to create microfoam; if using a handheld frother or French press, pump/whisk until you get thick foam. Aim for about 1/2–3/4 inch of foam on top.

Pour the prepared chocolate base into a 12–16 oz cup. Pour the hot espresso over the chocolate and stir briefly until combined. Taste and adjust sweetness if needed.

Slowly pour the steamed milk into the cup, holding back the foam with a spoon. Once the cup is nearly full, spoon the milk foam on top to finish.

Top the mocha with 1–2 tablespoons of whipped cream if desired, then sprinkle chocolate shavings or a dusting of cocoa powder over the top. Serve immediately.