Mochachino Recipe

Brew two shots (about 60 ml) of espresso using an espresso machine or a strong stovetop Moka pot. If you don’t have espresso equipment, dissolve 2 tsp of instant espresso in 60 ml of very hot water.

Keep the brewed espresso hot while you prepare the chocolate and milk.

In a small heatproof bowl, combine 1 tablespoon unsweetened cocoa powder and 1 teaspoon granulated sugar.

Add 1 tablespoon hot water and stir vigorously until the cocoa and sugar form a smooth, pourable chocolate syrup with no lumps. Adjust sweetness with the optional teaspoon of sugar if you prefer sweeter.

Pour 1 cup of cold whole milk into a milk pitcher. If using vanilla, add 1 tsp vanilla extract and, if desired, the optional 1 tsp sugar for extra sweetness.

Steam the milk with a steam wand until it reaches about 60–65°C (140–150°F) and microfoam forms (about 20–30 seconds steaming). Aim for a velvety texture with small bubbles.

If you don’t have a steam wand, heat the milk on the stove or in the microwave until hot but not boiling (about 60–65°C / hot to the touch). Then froth vigorously with a handheld frother, French press (pump 20–30 times), or by shaking in a sealed jar for 30–60 seconds to create foam.

Add the prepared chocolate syrup into the bottom of a 10–12 oz (300–350 ml) cup.

Pour the hot espresso over the chocolate syrup and stir briefly to combine, creating a chocolate-espresso mixture.

Hold back the foam with a spoon and pour the steamed milk gently into the cup, filling to about 1 cm below the rim. Then spoon or pour the milk foam on top to create a layered look.

Top with an optional 2 tablespoons whipped cream if desired.

Dust the top lightly with 1 teaspoon cocoa powder or scatter chocolate shavings for garnish.

Serve immediately with a small spoon or stirrer so the drinker can mix sweetness to taste.