Mocha
Indulge in the perfect marriage of bold espresso and velvety dark chocolate with this professional-grade mocha recipe. Topped with a silky foam and a hint of vanilla, it is the ultimate comfort drink for any coffee lover.
Prep
5m
Cook
10m
Serves
2
1 Ingredients
| Qty | Ingredient |
|---|---|
| 2 shots 60 ml | Espresso or strong coffee |
| 2 cups 480 ml | Whole milk |
| 3 tbsp 45 g | Semi-sweet chocolate chips |
| 1/2 tsp 2.5 ml | Vanilla extract |
| 1 tsp 5 g | Granulated sugar |
| 1 pinch 1 g | Cocoa powder for dusting |
2 Method
Step 1. Brew two shots of high-quality espresso or half a cup of very strong dark roast coffee.
Step 2. In a small saucepan over medium-low heat, combine the milk and chocolate chips. Whisk constantly until the chocolate is completely melted and the milk is steaming, but ensure it does not reach a boil.
Step 3. Once the chocolate milk is smooth, remove the pan from the heat and stir in the vanilla extract and sugar.
Step 4. If you have a milk frother, froth the chocolate milk mixture for 30 seconds until a light, airy foam forms on the surface.
Step 5. Divide the hot espresso between two large mugs. Slowly pour the steamed chocolate milk over the coffee, using a spoon to hold back the foam until the mug is nearly full.
Step 6. Spoon the remaining chocolate foam on top and finish with a light dusting of cocoa powder or a drizzle of chocolate syrup.
💡 Chef's Tips
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Use Dutch-processed cocoa powder or high-quality chocolate chips for a smoother, less acidic chocolate flavor.
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If you do not have a frother, pour the warm milk into a glass jar, seal it, and shake vigorously for 30 seconds before pouring.
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For a richer texture, swap half of the milk for heavy cream.
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Ensure your espresso is freshly brewed; stale coffee will create a bitter aftertaste that competes with the chocolate.
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