Caffe Mocha Recipe

Time8m

Serves1

Espresso With Milk, and Whipped Cream

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Ingredients

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1
Prepare chocolate base
Place the cocoa powder and granulated sugar in a small heatproof bowl or cup. Add the hot water (about 1 tablespoon) and stir vigorously until a smooth, slightly thick paste forms and sugar has dissolved (about 15–20 seconds). This 'chocolate syrup' ensures the cocoa incorporates evenly into the drink.
2
Brew espresso
Pull two shots of hot espresso (about 2 oz total) into a pre-warmed cup or small pitcher. If you do not have an espresso machine, substitute with 2 oz of very strong brewed coffee.
3
Immediately add the hot espresso to the chocolate paste and stir until fully combined and glossy. Set aside and keep warm.

4
Steam or heat milk
Pour 8 oz whole milk into a milk pitcher. If you have a steam wand: steam milk to about 150–155°F (65°C) with a velvety microfoam. If you do not have a steam wand: heat milk gently on the stovetop or in the microwave until hot but not boiling (approximately 140–150°F / 60–65°C) and whisk vigorously or use a handheld frother to create light foam.
5
Stir in 1 tsp vanilla extract into the steamed/hot milk, then hold back foam with a spoon and pour the liquid milk into the espresso-chocolate mixture. Spoon the remaining foam on top to create a layered look.

6
Finish and serve
Top the beverage with 2 tablespoons of whipped cream. Garnish with chocolate shavings or a light dusting of cocoa powder (about 1 tsp). Serve immediately with a long spoon or straw.