Butch Cassidy Recipe
mocha with irish cream syrup
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Ingredients
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Espresso / Coffee
Chocolate Base
Irish Cream Syrup
Milk / Foam
Finishing
Method
Espresso / Coffee
- 1
Brew the coffee
Pull two shots of espresso into a pre-warmed 10–12 oz serving cup. If you don't have an espresso machine, brew 1 cup (8 fl oz) of very strong coffee and pour into the cup instead.
Chocolate Base
- 2
Make chocolate concentrate
In a small heatproof cup, combine 2 tsp unsweetened cocoa powder and 2 tsp granulated sugar. Add 2 tbsp hot water and whisk vigorously until smooth and glossy with no lumps (this creates a chocolate syrup concentrate).
- 3
Pour the chocolate concentrate into the cup with the espresso/coffee and stir to combine thoroughly.
Irish Cream Syrup
- 4
Flavor the drink
Stir 1½ tbsp Irish cream flavored syrup and 1 tsp vanilla extract into the coffee-chocolate mixture until fully dissolved. Taste and adjust: add up to another ½ tbsp syrup if you prefer stronger Irish cream flavor.
Milk / Foam
- 5
Steam or froth the milk
Steam 8 fl oz whole milk (and optional 1 tbsp heavy cream for extra richness) until it reaches about 150–160°F (65–70°C) and has a velvety microfoam. If you don't have a steamer, heat the milk until hot but not boiling, then froth vigorously with a handheld frother or by shaking in a tightly sealed jar for 30–45 seconds and tapping to settle large bubbles.
- 6
Hold back the foam with a spoon and pour the hot milk into the coffee-chocolate-Irish cream mixture, then spoon the remaining foam on top.
Finishing
- 7
Garnish and serve
Top the drink with 2 tbsp whipped cream (optional) and finish with a light dusting of chocolate shavings or 1 tsp cocoa powder. Serve immediately with a small stirrer.