Mocha Recipe

Brew two shots (about 60 ml) of espresso using an espresso machine. If you don't have an espresso machine, brew 60 ml of very strong coffee (use a 1:8 coffee-to-water ratio or a concentrated pour-over). Keep the espresso/coffee hot while preparing the rest.

Make chocolate syrup

In a small heatproof bowl, combine the cocoa powder and granulated sugar. Add 2 tablespoons (about 30 ml) hot water and whisk until you have a smooth, lump-free paste. If using chopped bittersweet chocolate, place it in the paste and stir until melted and fully incorporated. This creates a glossy chocolate syrup that blends easily with the espresso.

Pour the 10 oz (about 300 ml) milk into a small saucepan and heat over medium-low until steaming and just below simmering (about 60–65°C / 140–150°F). If you have a milk steamer, steam the milk to about 60–65°C, creating a velvety microfoam. Stir in 1 teaspoon vanilla extract if using.

If you do not have a steamer, froth the hot milk with a handheld milk frother for 20–30 seconds or vigorously shake in a tightly sealed jar until foamy. Reserve a couple of tablespoons of foam for topping.

Pre-warm a 12–14 oz mug with hot water, then discard the water. Spoon the chocolate mixture into the bottom of the warm mug.

Pour the hot espresso directly into the mug over the chocolate mixture. Stir vigorously until the chocolate is fully dissolved and the mixture is homogeneous.

Slowly pour the steamed milk into the mug while holding back most of the foam with a spoon. Fill until the mug is nearly full, leaving space for foam or whipped cream.

Spoon the reserved foam (or top with 2 tablespoons whipped cream if using) onto the drink. Dust with 1 teaspoon cocoa powder or sprinkle chocolate shavings for garnish.

Serve immediately with a teaspoon. Enjoy while hot.