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Ingredients
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Mocha Base
Raspberry Syrup
Garnish
Method
Mocha Base Preparation
- 1
Brew the Espresso
Brew 1 cup of espresso using your espresso machine or a stovetop espresso maker.
- 2
Combine Cocoa and Sugar
In a small saucepan over low heat, mix together 2 tablespoons of cocoa powder and 2 tablespoons of sugar.
- 3
- 4
Heat the Mixture
Continue to heat the mixture gently, stirring continuously until it's hot but not boiling.
- 5
Add Espresso
Once the mixture is hot, remove from heat and stir in the brewed espresso and 1 teaspoon of vanilla extract.
Raspberry Syrup Preparation
- 6
- 7
Simmer the Mixture
Bring the mixture to a boil over medium heat, then reduce heat and let simmer for about 10 minutes until the raspberries break down.
- 8
Strain the Syrup
After simmering, strain the mixture through a fine mesh sieve to remove seeds and pulp. Stir in 1 tablespoon of lemon juice.
- 9
Cool the Syrup
Allow the raspberry syrup to cool to room temperature.
Assembly
- 10
Combine Mocha and Syrup
In a serving glass, pour in the mocha base. Slowly drizzle 2 tablespoons of raspberry syrup over the top.
- 11
Add Whipped Cream
Top the mocha with 1 cup of whipped cream.
- 12
Garnish
Finish with chocolate shavings and 5 fresh raspberries on top as garnish.