The Café Mocha, or Mochaccino, is the perfect marriage of coffee and chocolate. It's a luxurious and comforting drink that essentially starts as a hot chocolate and is then elevated with a shot (or two) of espresso. The bitterness of the coffee and cocoa is balanced by the sweetness of the sugar and the creaminess of the milk, making it an indulgent treat.
(for steaming)
(or 20g of dark chocolate, melted)
(for topping)
(for garnish)
Add the chocolate syrup, powder, or melted chocolate to the bottom of your mug.
Brew two shots of espresso directly over the chocolate. Stir well to combine until the chocolate is fully dissolved into the espresso.
Steam the milk in your pitcher until it's hot and lightly frothed (less foam than a cappuccino).
Pour the steamed milk into the mug with the espresso-chocolate mixture. Stir gently to combine.
Top with a generous swirl of whipped cream and a sprinkle of chocolate shavings, if desired.
For an extra rich mocha, use high-quality dark chocolate (70% cocoa) instead of syrup. Melt it with the hot espresso for an intense flavor.
If you don't have a steam wand, you can heat the milk on the stove or in the microwave and froth it with a handheld frother.
A dash of vanilla extract in the milk can add another layer of complexity.
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