Mocha Recipe

Pull shots

Prepare two standard espresso shots (about 60 ml total) using freshly ground coffee. If you don't have an espresso machine, brew 60 ml strong concentrated coffee (Moka pot or Aeropress) and use that in place of espresso.

In a small heatproof cup or bowl, combine 2 tbs unsweetened cocoa powder and 2 tbs granulated sugar. Add 2 tbs hot water and whisk until smooth and glossy with no lumps. Stir in 1/4 tsp vanilla extract and a pinch of salt to balance bitterness. Taste and adjust sweetness if desired.

Steam or heat milk

Pour 1 cup whole milk (and optional 2 tbs heavy cream for extra richness) into a steaming pitcher. Steam with a steam wand until milk reaches 60–65°C (140–149°F) and has velvety microfoam. If you don't have a steam wand, heat milk on the stove or in the microwave until hot but not boiling (about 60–70°C), then froth using a handheld frother, French press (pump to create foam), or whisk vigorously to create foam.

Let milk sit for 10–15 seconds to let large bubbles settle, then tap the pitcher on the counter and swirl to integrate foam and liquid milk for a smooth texture.

Add the prepared chocolate syrup to your serving cup (about 240–300 ml / 8–10 oz capacity). Pour the two espresso shots over the chocolate and stir briefly to combine into a homogeneous chocolate-espresso mixture.

Pour the steamed milk into the cup, holding back the foam with a spoon and then spooning a layer of foam on top. Aim for roughly 2/3 liquid milk to 1/3 foam so the drink is creamy and slightly frothy.

If desired, top with 2 tbs whipped cream and garnish with 1 tsp chocolate shavings or a light dusting of cocoa powder.

Serve immediately. Stir before drinking to evenly distribute chocolate and espresso if the syrup has settled.