Mocha

Ingredients

• 2 ounces espresso – freshly brewed (or very strong coffee)
• 8 ounces whole milk
• 1.5 tablespoons unsweetened cocoa powder
• 1.5 tablespoons granulated sugar
• 0.25 teaspoons vanilla extract
• whipped cream – lightly sweetened (for serving)
• chocolate shavings – or a light dusting of cocoa powder (for serving)

Instructions

1. Brew 2 ounces of espresso using an espresso machine, stovetop moka pot, or make a very strong coffee equivalent. Set aside while you prepare the chocolate base.
2. In a small saucepan, add the unsweetened cocoa powder and granulated sugar. Whisk to combine the dry ingredients thoroughly so there are no cocoa lumps.
3. Pour 2–3 tablespoons of the cold milk into the saucepan and whisk into the cocoa-sugar mixture to form a smooth, glossy paste with no dry spots.
4. Place the saucepan over low to medium-low heat and cook the chocolate paste, whisking constantly, for 30–60 seconds until it loosens and looks like a smooth syrup, taking care not to let it scorch.
5. Gradually pour in the remaining milk while whisking constantly so the cocoa mixture disperses evenly, then add the vanilla extract and continue to whisk.
6. Heat the milk mixture over medium heat, whisking frequently, until it is steaming and small bubbles form around the edges, 3–5 minutes; do not let it come to a full boil. Once hot, remove the saucepan from the heat.
7. Pour the freshly brewed espresso into a large heatproof mug. Slowly add the hot chocolate milk, stirring gently to combine into a uniform drink.
8. Taste the mocha and adjust the sweetness by stirring in a little more sugar if desired, then stir until fully dissolved.
9. Top the mocha with a generous swirl of whipped cream. Finish with chocolate shavings or a light dusting of cocoa powder on top of the cream.
10. Serve the mocha immediately while hot and the foam and whipped cream are still distinct, sipping through the whipped cream for the classic texture and flavor contrast.