Mocha Breve Recipe
Make Mocha Breve Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso & Chocolate
Half-and-Half & Milk Foam
Garnish (optional)
Method
Espresso & Chocolate
Brew espresso
Pull two shots (about 2 fl oz / 60 ml) of espresso into a prewarmed cup. If you don't have an espresso machine you can use strongly brewed coffee (about 1/2 cup very strong).
Make chocolate base
In a small bowl or directly in the serving cup, combine the unsweetened cocoa powder and granulated sugar. Add the hot water (about 2 tablespoons) and whisk vigorously until fully dissolved and a smooth syrup forms. Taste and adjust sweetness as desired.
Combine
Pour the freshly pulled espresso into the cup with the chocolate syrup and stir until completely combined and slightly glossy.
Half-and-Half & Milk Foam
Steam/froth the half-and-half
Pour 3 oz (about 90 ml) half-and-half into a frothing pitcher. Add vanilla extract (and powdered sugar if using) and steam with a steam wand until the mixture is very hot (around 150°F / 65°C) and microfoam forms — you want dense, velvety foam rather than large airy bubbles. If you don't have a steam wand, heat gently on the stove to about 150°F and froth with a handheld milk frother or French press to create a velvety foam.
Assemble the breve
Hold back the foam with a spoon and pour the steamed half-and-half into the espresso-chocolate mixture, filling the cup until about 1/2 inch (1 cm) from the rim. Spoon the remaining thick foam on top to create a creamy cap.
Garnish (optional)
Top with a dollop of whipped cream if desired, then sprinkle chocolate shavings or a light dusting of cocoa powder. Serve immediately.