Mocha Recipe

Brew

Brew two shots of espresso (about 60 ml total) using an espresso machine. If you don't have an espresso machine, brew 60 ml of very strong coffee using a Moka pot or concentrated drip and set aside.

Mix cocoa

In a small heatproof cup, combine 1 tablespoon unsweetened cocoa powder and 1 teaspoon granulated sugar. Add 2 teaspoons hot water and stir vigorously until the cocoa and sugar form a smooth, syrupy paste with no lumps.

Combine with espresso

Pour the hot espresso/strong coffee into the cup with the chocolate paste. Stir thoroughly until the chocolate is fully dissolved and the mixture is homogeneous. Taste and adjust sweetness if desired (add up to 1/2 teaspoon more sugar).

Steam or heat milk

Heat 8 oz (about 240 ml) whole milk to 60–65°C (140–150°F). If you have a steam wand, steam the milk to create velvety microfoam. If not, heat on the stovetop or in the microwave until hot but not boiling (around 60–70°C), then froth using a handheld frother or by vigorously shaking in a lidded jar for 20–30 seconds.

Add vanilla (optional)

Stir 1 teaspoon vanilla extract into the warmed milk if using, mixing gently to incorporate.

Assemble

Hold back the foam with a spoon and slowly pour the warm milk into the chocolate–espresso mixture, filling the cup to about 1 cm below the rim. Spoon the remaining foam on top to create a layer of microfoam.

Top the mocha with 2 tablespoons whipped cream if desired, then sprinkle about 1 teaspoon grated dark chocolate or sift a little cocoa powder over the top for garnish. Serve immediately.