Mocha Recipe

Brew espresso and coffee

Brew 2 shots of fresh espresso using an espresso machine (about 60 ml total) or make 2 strong shots using a stovetop Moka pot. Brew 1 cup (240 ml) of very strong hot coffee (preferably freshly brewed) and keep both hot.

Pour the brewed espresso and 1 cup of hot coffee into a large heatproof mug or small serving carafe and set aside while you prepare the chocolate and milk.

Make chocolate syrup

In a small saucepan, whisk together 2 tsp unsweetened cocoa powder and 1 tsp granulated sugar with 1 to 2 tablespoons of the hot coffee/espresso mixture until it forms a smooth paste (no lumps).

Add 2 tbsp chopped semisweet chocolate (or chips) to the saucepan and heat gently over low heat, stirring constantly until the chocolate melts and the mixture becomes glossy and combined (about 1–2 minutes). Remove from heat.

Stir the chocolate mixture into the reserved espresso/coffee until fully incorporated, tasting and adjusting sweetness if needed (add up to 1 tsp more sugar if you prefer sweeter).

Steam or heat milk

Combine 1 cup whole milk and 2 tbsp heavy cream (if using) in a small saucepan and warm over medium-low heat until steaming but not boiling (about 3–4 minutes). Alternatively, steam milk with an espresso steam wand until it reaches about 150°F (65°C).

Froth milk

Froth or foam the warmed milk using a milk frother, French press, or whisk until you have a velvety microfoam. Aim for a small amount of thick, creamy foam to top the drink.

Hold back the foam with a spoon and gently pour the warmed milk into the chocolate-coffee mixture, then spoon the foam on top.

Top the mocha with 2 tbsp whipped cream if desired.

Dust with 1 tsp cocoa powder or sprinkle chocolate shavings over the foam/whipped cream for presentation.

Serve immediately while hot.