Mocha Recipe

Brew espresso

Pull two shots (about 60 ml total) of espresso using an espresso machine. If you don't have an espresso machine, brew 1 strong shot (60 ml) of very strong coffee using a stovetop Moka pot or a concentrated pour-over.

Keep the espresso hot and set aside while you prepare the chocolate and milk.

Make chocolate paste

In a small heatproof cup or the serving mug, combine 1 tsp unsweetened cocoa powder and 1 tsp granulated sugar. Add 2 tablespoons hot water and whisk vigorously until a smooth, lump-free chocolate paste forms. This ensures the chocolate distributes evenly through the drink.

Heat and froth milk

Heat 1 cup whole milk in a small saucepan over medium heat until steaming and small bubbles form at the edges (do not boil) — about 60–90 seconds. If you have a steam wand, steam milk to about 60–65°C (140–150°F) creating microfoam. Alternatively, heat milk and froth with a handheld frother or shake vigorously in a sealed jar for 30–60 seconds, then tap the jar and swirl to integrate foam.

If you prefer separate foam, reserve 2 tablespoons of frothed milk to spoon on top.

Combine espresso and chocolate

Pour the hot espresso into the mug containing the chocolate paste. Stir thoroughly to dissolve the paste into the espresso, forming a smooth chocolate-coffee mixture.

Add milk

Pour the steamed milk into the mug over the chocolate-espresso mixture, holding back foam with a spoon. Stir gently to combine. If you reserved foam, spoon it on top now.

Add finishing touches

If using vanilla, stir in 1 tsp vanilla extract now. Top the mocha with 2 tbsp whipped cream, then sprinkle 1 tsp chocolate shavings or a dusting of cocoa powder. Serve immediately.