Mocha Recipe

Brew espresso or strong coffee

Pull two shots of espresso (about 60 ml total) using your espresso machine. If you don’t have an espresso machine, brew 60 ml of very strong coffee (use fine grounds and a 1:6 coffee-to-water ratio) and keep it hot.

Prepare chocolate base

In a small heatproof pitcher or bowl, combine the chopped dark/semi-sweet chocolate (or chocolate syrup), unsweetened cocoa powder, granulated sugar and a pinch of salt. Add about 30 ml of the hot espresso/coffee and stir vigorously until the chocolate is fully melted and a smooth, glossy chocolate mixture forms. If using chopped chocolate, warm briefly over a double boiler or microwave in 10-second bursts, stirring between, until melted.

Heat and froth milk

Heat 250 ml milk to about 60–65°C (140–150°F). If you have a steam wand, steam milk until it’s velvety with a little microfoam. Alternatively, heat on the stovetop or in the microwave until very hot (but not boiling) and froth using a handheld frother, French press, or by shaking vigorously in a tightly sealed jar.

Combine espresso and chocolate

Pour the remaining hot espresso (if any) into the chocolate base and add 0.25 tsp vanilla extract. Stir to fully incorporate, creating a concentrated mocha syrup.

Assemble the mocha

Pour the chocolate-espresso mixture into a pre-warmed 12 oz (355 ml) mug. Slowly pour the steamed hot milk over the chocolate-espresso while holding back the foam with a spoon. Spoon the remaining foam on top to create a small cap.

Garnish and serve

Top with 2 tablespoons whipped cream if desired and sprinkle 1 teaspoon cocoa powder or chocolate shavings over the top. Serve immediately.