Mocha at home: espresso, chocolate, milk
The simplest bridge between coffee and chocolate — a classic Mocha recipe in five minutes, no special equipment needed.
Published
Espresso, chocolate, warm milk — the Mocha is the simplest bridge between coffee and chocolate, and it comes together in five minutes with no special equipment.
Ingredients (for 1 cup)
1 shot of espresso (or 60ml strong coffee), 2 tbsp cocoa powder or melted chocolate, 1 tbsp sugar (optional), 180ml milk.
Steps
Stir the hot espresso with the cocoa (and sugar, if using) until it fully dissolves into a smooth paste — just like the Iced Spanish Latte, this is the key step.
Warm the milk and whisk it with a frother or a tightly sealed jar until lightly foamy.
Add the milk to the espresso-cocoa mixture, stirring gently. Finish with the foam on top.
Our tip
Use plain cocoa rather than a ready-made chocolate drink mix — it has a cleaner, less sweet taste that lets the espresso still come through.
