Kissing Kate Recipe

Brew espresso

Pull two shots (about 60 ml) of hot espresso using your espresso machine. If you don't have an espresso machine, brew 60 ml of very strong coffee (stovetop Moka or concentrated drip) and keep it hot.

Heat and foam milk

Pour 8 oz (240 ml) whole milk into a steaming pitcher. Steam until the milk reaches 60–65°C (140–150°F) and has velvety microfoam. If you don't have a steamer, heat milk on the stove until hot but not boiling and froth with a hand frother until smooth.

Combine syrups

In the bottom of your serving cup, add 1 tablespoon pistachio syrup, 1 tablespoon chocolate syrup, and 1 teaspoon granulated sugar. Stir briefly to combine into a smooth syrup layer.

Pour the hot espresso directly over the syrup mixture, stirring gently to dissolve and integrate the flavors.

Immediately pour the steamed milk over the espresso + syrup mixture, holding back the foam with a spoon. Then spoon the microfoam on top for a layered mocha.

Optional: Top with 2 tablespoons of whipped cream if you want a richer presentation.

Sprinkle about 1 teaspoon lightly crushed pistachios over the foam or whipped cream, then dust with 1 teaspoon cocoa powder or grate a few chocolate shavings on top.

Serve immediately while hot. Stir before drinking to blend any settled syrup if desired.