Caffè Mocha Recipe (Coffee Mocha)
Servings: 1 coffee
Ingredients
for the mocha coffee:
- 2 tablespoons chocolate sauce*
- 1 large strong espresso* 1/4 cup (60ml)
- ½ - ¾ cup milk* 120-180ml
topping (optional):
- cinnamon and cocoa powder or
- whipped cream and more chocolate sauce
Instructions
- Add chocolate sauce into a large glass coffee mug.
- Pour in espresso and stir until combined.
- Steam the milk and add it to the cup, stir again.
- Optional toppings: sprinkle your coffee with cocoa powder and cinnamon or top it with whipped cream and more chocolate sauce.
- Enjoy!
Notes
- Chocolate sauce: you can use store-bought or homemade (recipe below). Adjust the amount to your taste! For me, 2 Tbsp are perfect, but if you want it more sweet and chocolaty, add 3 Tbsp.
- Instead of chocolate sauce, you can use milk chocolate (1 ounce or 30g). If using chocolate, break it into smaller pieces and stir with espresso until melted. You could also use dark or bittersweet chocolate but it doesn't melt so easily and you'll have some small chocolate specks in your coffee.
- If you don't have an espresso machine or a Moka pot to make espresso you can also use regular instant coffee - stir about 2 heaped teaspoons of instant coffee (or less if you want a mild coffee) with 1/4 cup of boiling water.
- You can steam your milk in an espresso machine or a milk steamer/frother. If you don't have these, you can add hot but not boiling milk into a shaker or a jar, tightly close it and shake for about 1-2 minutes until the milk is frothy. It won't be frothy like from a milk steamer but it is still very good and much better than hot milk. The amount of milk depends on how big your coffee mug is. For the cup on the photos I needed just 1/2 cup of milk, but for larger coffee mugs, like for a caffe latte, you will need about 3/4 cup. These amounts are for milk that has not been steamed yet. I personally prefer my caffe mocha with more milk!
- Homemade mocha sauce (chocolate sauce): combine 1 Tbsp of cocoa powder, 1 Tbsp of powdered sugar, 1 Tbsp of milk/water, 1/2 ts vanilla extract, and hot espresso in a cup, then stir until all the ingredients are combined. Note that the liquid must be hot for the cocoa powder to incorporate. You can also add 1-2 cubes of chopped chocolate if you wish. If you want to make more sauce to pour over whipped cream like on the photos or to have more for later, add all the ingredients into a small pot and cook the sauce briefly until the ingredients are well-combined and the sauce is thick (whisk it constantly). If you just mix them in a cup the sauce will be too runny. It's fine for the coffee but it's too thin to use as a topping. You can store this sauce in the fridge for a couple of days (with milk) or for 1-2 weeks if made with water.
- How to make homemade whipped cream: beat 1/2 cup of heavy cream or heavy whipping cream (120ml) with 2 teaspoons of powdered sugar (or granulated sugar) until it's firm. You can of course add more sugar if you wish, I wanted it to be just slightly sweet. This will be enough for two cups of coffee.
- Iced mocha latte: To make this delicious coffee in summer, pour the chocolate sauce into a cup, stir in cold espresso, then add cold milk and ice cubes. You can transfer it to a shaker or a jar and shake it for 1-2 minutes until the milk is a little bit frothy. If you're making homemade chocolate sauce, you need to cook it in a pot (the cocoa powder needs hot liquid in order to combine with other ingredients) then leave it to cool.
- Calories = 1 coffee, without whipped cream. This is only an estimate!
Nutrition
Calories: 197kcal