Mocha Recipe

Prepare espresso

Brew two shots (about 2 oz total) of hot espresso using your espresso machine. If you don't have an espresso machine, brew 2 oz of very strong coffee (aeropress or strong drip) and use that instead.

While the espresso brews, place the unsweetened cocoa powder and granulated sugar in a small heatproof bowl or directly into the serving cup.

Add the hot water (about 2 tablespoons) to the cocoa and sugar. Whisk vigorously until a smooth, thick chocolate paste (chocolate syrup) forms with no lumps. If using vanilla extract, stir it into this paste now.

Pour the hot espresso over the chocolate paste and stir thoroughly until fully combined and slightly frothy. Taste and adjust sweetness: add up to 1 tsp more sugar if desired.

Heat the milk and optional heavy cream together to about 150–155°F (65–68°C). Do this on the stovetop in a small saucepan over medium-low heat or using a milk steamer. Do not boil; small bubbles should form at the edges.

If you have a steam wand: steam the milk until it has a silky microfoam and the pitcher feels warm to the touch. If you don't have a steam wand: froth the heated milk using a handheld frother, French press (pump vigorously 20–30 seconds), or shake vigorously in a tightly sealed jar for 30–45 seconds—then tap jar on the counter and swirl to smooth foam.

Hold back the foam with a spoon and pour the heated milk into the espresso–chocolate mixture, filling the cup to about 3/4 full. Spoon or pour the remaining foam on top to create a layer of milk foam.

If using whipped cream, add a dollop on top of the foam.

Sprinkle chocolate shavings or a light dusting of cocoa powder over the whipped cream or milk foam.

Serve immediately with a spoon or a stirrer. Enjoy while hot.