Café Mocha Recipe

Brew espresso

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

Bloom cocoa

In a small heatproof cup or bowl, combine 1.5 tbs unsweetened cocoa powder and 1.5 tsp granulated sugar. Add 30 ml hot water and whisk vigorously until a smooth paste forms and no lumps remain.

Melt chocolate

Stir the 15 g finely chopped semisweet chocolate (or 1 tbs chocolate syrup) into the cocoa paste. If needed, place the bowl over a warm water bath or microwave in 5–7 second bursts, stirring until fully melted and glossy. The mixture should be thick but pourable.

Combine with espresso

Pour the hot espresso (or strong coffee) into the chocolate mixture. Stir thoroughly until completely combined and smooth. Taste and adjust sweetness by adding a little more sugar or syrup if desired.

Steam or heat milk

Steam 250 ml milk with a steam wand to about 60–65°C (140–149°F) until it is silky and has a light microfoam. If you don't have a steam wand, heat the milk on the stovetop until hot but not boiling (about 65–70°C / 150–158°F).

Froth (optional)

If you want a foamy top, froth the hot milk with a handheld milk frother, French press, or whisk until you have about 1–2 cm of foam. Stir in 1/4 tsp vanilla extract into the milk before pouring.

Assemble

Hold back the foam with a spoon and pour the hot milk into the chocolate-espresso mixture, filling the cup and leaving foam on top. Spoon the foam over the drink.

Top the café mocha with 2 tbsp whipped cream if desired. Finish with a light dusting of cocoa powder or a sprinkle of chocolate shavings. Serve immediately.