Café Mocha Recipe

Preheat cup (optional)

If desired, pour 30 ml hot water into your serving cup to warm it, swirl briefly, then discard the water.

Brew two shots (about 60 ml) of espresso using an espresso machine. If you don't have an espresso machine, brew 60 ml of very strong coffee using a Moka pot or Aeropress.

In a small saucepan, whisk together 1 tablespoon unsweetened cocoa powder and 1 teaspoon granulated sugar with 1–2 tablespoons of the milk to make a smooth paste (this prevents lumps).

Add the remaining milk (about ¾–1 cup total) to the saucepan along with 2 tablespoons finely chopped semisweet chocolate, 1 teaspoon vanilla extract, and a pinch of salt.

Place the saucepan over medium-low heat and warm gently, whisking constantly until the chocolate fully melts and the mixture is hot but not boiling (about 3–5 minutes). Taste and adjust sweetness if needed.

If you prefer a frothier mocha, use a milk frother or steam wand at this point to froth the chocolate milk until it reaches your desired microfoam. Alternatively, vigorously whisk or shake in a tightly sealed jar for 20–30 seconds.

Pour the hot chocolate milk mixture into the warmed serving cup, leaving room for the espresso (about 1–2 cm from the rim).

Pour the two shots of hot espresso into the cup with the chocolate milk. Stir gently to combine, creating a smooth, mocha-colored drink.

Top with 2 tablespoons whipped cream if desired, and sprinkle 1 teaspoon chocolate shavings or a light dusting of cocoa powder over the top.

Serve immediately while hot.