Mochachino Recipe

Brew espresso

Pull two 30–40 ml shots of espresso using a machine. If you don't have an espresso machine, brew 120 ml of very strong coffee (use fine grounds and half the usual water). Keep hot.

Make a quick chocolate syrup by combining the 2 tablespoons cocoa powder and 2 teaspoons sugar in a small heatproof bowl. Add the 2 tablespoons hot water and whisk vigorously until smooth and glossy with no lumps. If using, stir in the grated dark chocolate until melted for a deeper flavor. Taste and adjust sweetness with up to 1 additional teaspoon sugar or a dash of simple syrup.

Transfer about 1–2 tablespoons of the chocolate syrup into the bottom of your serving cup (a 10–12 oz / 300–350 ml cup works well). Swirl to coat the base and sides slightly for visual effect.

Pour the hot espresso (or 120 ml strong coffee) into the cup over the chocolate syrup. Stir gently to fully incorporate the chocolate into the coffee, creating a uniform mochaccino base.

Heat the 220 ml whole milk (and optional 30 ml heavy cream) to about 60–65°C (140–150°F). Do not boil. If you have a steam wand, steam the milk until it is velvety and microfoamed, with a layer of dense foam about 1–1.5 cm thick. If you don't have a steam wand, heat milk on the stove or in the microwave, then froth vigorously with a French press, handheld frother, or shake in a sealed jar and whisk to create foam.

Stir the 1 teaspoon vanilla extract into the milk before or after frothing for aroma. Taste the milk and add the 1 teaspoon simple syrup or sugar to sweeten if desired, whisking to dissolve.

Hold back foam with a spoon and pour the warm milk into the coffee-chocolate mixture, filling to about 2 cm from the rim. Spoon the remaining foam on top to create a foam crown.

Optionally top with 2 tablespoons whipped cream for extra indulgence. Dust the foam with 1 teaspoon cocoa powder or sprinkle chocolate shavings. For a decorative touch, drizzle any leftover chocolate syrup in a spiral or crosshatched pattern over the foam or whipped cream.

Serve immediately with a small spoon. Stir before drinking to incorporate foam and chocolate if desired.