Brew 1 cup of strong organic coffee using your preferred method (pour-over, French press, or drip). Aim for a slightly stronger extraction than usual so the mocha stands up to the chocolate (roughly 12–14 g coffee per 200 ml water). Keep it hot. If you prefer espresso, use two 1-oz shots and reduce the milk by 1 oz.

Cocoa-Chocolate Mix

In a small heatproof bowl or measuring cup, combine 1½ tablespoons unsweetened cocoa powder and 1½ teaspoons cane sugar. Add 2 tablespoons hot water and whisk vigorously until you form a smooth, paste-like chocolate slurry with no lumps.

Add the ½ ounce finely chopped dark chocolate to the cocoa slurry. Place the bowl over a bain-marie (or microwave in 10–15 second bursts) and stir until the chopped chocolate fully melts and incorporates into a glossy chocolate syrup. Taste and adjust sweetness if desired.

Milk & Foam

Pour 3 oz milk into a small saucepan and warm gently over medium-low heat until just steaming (do not boil), about 1–2 minutes. If using a milk steamer or steam wand, texture the milk to produce a small amount of microfoam. Stir in 1/4 teaspoon vanilla extract if using.

If you do not have a steam wand, froth the warmed milk with a handheld frother, French press (pump 15–20 times), or vigorously whisk to create foam.

Assemble & Serve

Pour the brewed coffee into a 10–12 oz serving cup, leaving some space at the top for milk. Stir the prepared chocolate syrup into the coffee until fully combined.

Slowly pour the steamed milk into the coffee-chocolate mixture, holding back the foam with a spoon and then spooning the foam on top. Gently swirl to incorporate and create a uniform mocha.

Garnish with a light sprinkle of cocoa nibs or grated dark chocolate and add mini marshmallows if desired. Serve immediately.