Brew two shots (about 60 ml) of espresso. If you don't have an espresso machine, brew 60 ml of very strong coffee using a Moka pot, Aeropress, or concentrated pour-over. Set hot espresso/coffee aside.

Chocolate Base

In a small heatproof cup or bowl, combine 1 tablespoon unsweetened cocoa powder and 1 teaspoon granulated sugar. Add 2 tablespoons hot water and whisk vigorously until smooth and fully dissolved into a glossy chocolate syrup.

Milk & Finishing

Heat milk and cream: Pour 1 cup whole milk and optional 30 ml heavy cream into a small saucepan over medium-low heat. Warm until steaming but not boiling (around 65–70°C / 150–160°F). Stir occasionally to prevent skin/films from forming. Alternatively, steam milk with an espresso steam wand to 65–70°C, creating a velvety microfoam.

Combine espresso and chocolate: Pour the hot espresso/strong coffee into a large mug. Add the prepared chocolate syrup and stir until fully combined.

Froth milk: If using a milk frother or steam wand, froth the heated milk to create silky microfoam. If you don't have one, vigorously whisk the heated milk, shake it in a tightly sealed jar, or use an immersion blender for 20–30 seconds until foamy.

Assemble the mocha: Pour the frothed milk over the espresso + chocolate mixture, holding back foam with a spoon. Spoon the remaining foam on top to create a layered drink.

Finish and garnish: Stir in 1 teaspoon vanilla extract if using, or add to the milk before heating. Top with 2 tablespoons whipped cream if desired and sprinkle 1 teaspoon chocolate shavings or a dusting of cocoa powder over the top. Serve immediately.