Cafe Mocha Recipe

Time6m

Serves1

Espresso, Chocolate, Steamed Milk, Whipped Cream

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Ingredients

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1
Preheat and prepare cup
Preheat a 10–12 oz (300–350 ml) cup by rinsing with hot water or setting it under the espresso machine steam wand briefly; this keeps the mocha warm longer.
2
Add chocolate syrup
Place 2 tablespoons chocolate syrup into the warmed cup. This is the base sweetener and chocolate flavor for the mocha.
3
Pull espresso
Pull two fresh Illy espresso shots (about 60 ml total) directly over the chocolate syrup so the espresso mixes with the syrup as it pours. Aim for a 25–30 second extraction for balanced flavor.
4
Combine espresso and chocolate
Stir the espresso and chocolate syrup together immediately with a small spoon until the syrup is fully dissolved and the mixture is homogeneous and slightly glossy.

5
Steam milk
Pour 1 cup whole milk into the steam pitcher. Purge the steam wand, then submerge the tip just below the surface of the milk and begin steaming. Create microfoam by lowering the pitcher slightly so the wand introduces a bit of air for 3–5 seconds, then fully submerge to heat. Steam until milk reaches 150–155°F (65°C), with velvety, glossy texture and small bubbles.
6
Texture check
Tap the pitcher on the counter and swirl the milk to eliminate large bubbles and polish the microfoam. The milk should be shiny and pourable with a smooth foam cap.
7
Combine milk with espresso-chocolate base
Hold back the thick foam with a spoon and pour the steamed milk steadily into the cup with the espresso-chocolate mixture, filling to about 1 cm below the rim. Then spoon a thin layer of foam on top to form a smooth surface.
8
Finish with whipped cream and garnish
Top the mocha with approximately 2 tablespoons whipped cream. Lightly dust 1/4 tsp unsweetened cocoa powder over the whipped cream and sprinkle 1 tsp chocolate shavings if using. Serve immediately.
9
Serving suggestion
Serve hot with a long-handled spoon. If you prefer sweeter or richer, increase chocolate syrup by 1/2 tbsp or use a slightly higher-fat milk.