Mocha

How to Make Mocha

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1. Heat the milk, chocolate, cocoa powder and sugar in a small saucepan over medium heat, whisking constantly, for 4 minutes, until the chocolate melts and the milk is steaming but not boiling.

   Mark done Start 4 min timer

2. Take the pan off the heat, whisk in the vanilla, and whisk hard for 30 seconds to make it frothy.

   Mark done Start 30 sec timer

3. Pour the hot espresso into two large mugs.

   Mark done

4. Pour the chocolate milk over the coffee, holding back the froth with a spoon, and spoon the froth on top.

   Mark done

5. Top with whipped cream and a dusting of cocoa powder and serve at once.

   Mark done

Tips for Making Mocha

• Use real dark chocolate as well as cocoa. The chocolate gives body and the cocoa gives depth, and syrups and mixes are mostly sugar.
• Whisk the milk rather than boiling it. Boiled milk forms a skin and turns the chocolate grainy, and whisking makes a light froth.
• Make the coffee strong. A weak brew vanishes under the milk and chocolate, and espresso or moka pot coffee holds its own.

What to Serve with Mocha

• A croissant
• Shortbread
• A slice of banana bread

Storing & Reheating Mocha

Best drunk at once. The chocolate milk can be made ahead and kept in the fridge for 2 days, then reheated and whisked.

Mocha FAQ: Common Questions

Mocha Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.