Mocha Recipe

Pull the espresso

Preheat your espresso machine by running a blank shot. Weigh and tamp 18 g of freshly ground espresso in the portafilter. Brew a double shot of espresso (about 36 ml) directly into a 10–12 oz (300–350 ml) heatproof cup or into a small pitcher if you plan to mix there. Aim for a 25–30 second extraction depending on your grind and machine.

Make a chocolate paste

In a small bowl or the bottom of the serving cup, combine 1.5 tablespoons unsweetened cocoa powder and 1.5 teaspoons granulated sugar. Add 2 tablespoons hot water and whisk vigorously until smooth and lump-free. The result should be a glossy, pourable chocolate syrup.

Combine with espresso

Pour the hot espresso into the chocolate paste while stirring continuously to fully dissolve and homogenize the chocolate and coffee. Taste and adjust sweetness: add up to 1 teaspoon more sugar if you prefer sweeter.

Steam or heat the milk

Steam 8 oz whole milk using the steam wand until it reaches about 60–65°C (140–149°F) and has a velvety microfoam. If you don't have a steam wand, heat the milk on the stovetop or in the microwave until hot but not boiling (about 60–65°C), then froth with a handheld frother or whisk to create foam.

Combine milk and mocha

Hold back the foam with a spoon and pour the hot milk into the chocolate–espresso mixture, stirring gently to combine. Spoon the remaining microfoam on top.

Add flavor and garnish

Stir in 1/4 teaspoon vanilla extract into the drink. Top with 2 tablespoons whipped cream if desired, and finish with a dusting of chocolate shavings or 1 teaspoon cocoa powder for garnish.

Serve immediately while hot.