Mocha Recipe

Prepare espresso

Pull two shots of espresso (about 60 ml total) using an espresso machine. If you don't have an espresso machine, brew very strong coffee (about 60 ml) using a moka pot, Aeropress, or concentrated pour-over and set aside.

Make chocolate paste

In a small heatproof cup or bowl, combine the unsweetened cocoa powder and granulated sugar. Add the hot water (about 2 tablespoons) and whisk vigorously until you have a smooth, glossy chocolate paste with no lumps (about 15–30 seconds).

Stir the brewed espresso / strong coffee into the chocolate paste until fully combined and set aside.

Heat and froth milk

Pour 8 fl oz (about 240 ml) whole milk into a small saucepan and add a pinch of salt and 1/4 tsp vanilla extract. Heat over medium-low until the milk is steaming and small bubbles form at the edge (about 60–90 seconds). Do not boil. If you have a steam wand, steam milk to about 150°F (65°C) with light froth. Alternatively, froth the heated milk with a handheld frother or vigorously whisk for about 20–30 seconds to create microfoam.

If you prefer a non-dairy option, substitute an equal amount of oat or almond milk and heat the same way; note texture will vary.

Assemble the mocha

Pour the espresso-chocolate mixture into a 12 oz (about 360 ml) mug. Slowly pour the steamed milk over the espresso while holding back the foam with a spoon. Spoon the remaining foam on top.

Finish

Top with optional whipped cream (about 2 tablespoons) and dust with chocolate shavings or 1/2 tsp cocoa powder for garnish. Serve immediately.