Café Mocha Recipe
Make Café Mocha Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Chocolate Milk Base
Topping (optional)
Method
Espresso
Brew espresso
Pull 2 shots (about 60 ml total) of espresso using an espresso machine. If you do not have an espresso machine, brew 60 ml very strong coffee (Moka pot or concentrated drip). Keep hot and set aside.
Chocolate Milk Base
Combine dry chocolate ingredients
In a small bowl or measuring cup, whisk together the cocoa powder, granulated sugar and a pinch of salt to break up any lumps.
Heat milk and dissolve chocolate
In a small saucepan over medium heat, pour in 1 cup whole milk and warm until small bubbles form around the edge (do not boil). Whisk in the cocoa-sugar mixture until fully dissolved and smooth.
Melt the chopped chocolate
Add the 2 tbs finely chopped semisweet chocolate (or chips) to the warm milk and whisk constantly until fully melted and integrated, about 1–2 minutes. Remove from heat once smooth.
Assemble & Serve
Combine espresso and chocolate milk
Pour the 2 shots of hot espresso into a pre-warmed 10–12 oz cup. Slowly pour the hot chocolate milk over the espresso, holding back the foam with a spoon to create a smooth layered drink. Stir gently to combine if desired.
Top and garnish (optional)
If using, add 2 tbs whipped cream on top and sprinkle 1 tsp chocolate shavings or a dusting of cocoa powder. Serve immediately.