Cafe Mocha Recipe

Bloom cocoa

In a small heatproof cup or bowl, combine the cocoa powder and granulated sugar. Add the hot water (about 1 teaspoon) and stir vigorously until it becomes a smooth, thick paste with no lumps. This concentrates and dissolves the cocoa, ensuring a smooth chocolate flavor in the drink.

If you prefer a sweeter or silkier mocha, you may dissolve 1–2 teaspoons of chocolate syrup instead of using cocoa + sugar. Proceed to warm with the coffee as below.

Pull a double shot of espresso (about 2 oz). If you don't have an espresso machine, use 2 oz of very strong brewed coffee or 2 concentrated shots from an Aeropress. Pour the espresso into a 12-oz cup.

Add the hot brewed strong coffee (about 4 oz) to the cup with espresso, gently stirring to combine. This yields the 6 oz coffee portion of the 12-oz beverage.

Stir the prepared cocoa paste into the hot coffee until fully dissolved and smooth. Taste and adjust sweetness: add up to 1 additional teaspoon of sugar or a splash of chocolate syrup if desired.

Heat the whole milk (6 oz) with the optional heavy cream (1 tablespoon) to about 150–155°F (65–68°C). If you have a steam wand, steam until the milk is velvety with a small amount of microfoam. Without a steam wand, gently heat on the stovetop or microwave (30–40 seconds), then froth using a handheld frother or by vigorously shaking in a tightly sealed jar for 30–45 seconds.

Hold back the foam with a spoon and pour the heated milk into the cup containing the coffee and chocolate, filling to about 10–11 oz (leave space for foam/whipped cream). Then spoon the remaining foam on top.

If desired, top with 2 tablespoons of whipped cream. Sprinkle with chocolate shavings or a dusting of cocoa powder (about 1 teaspoon) for presentation.

Serve immediately with a spoon or straw. Enjoy your 12-oz cafe mocha while hot.