Coffee recipes · Practical home barista guide
A mocha is a latte with chocolate. You can make one that still tastes like coffee by starting with espresso, dissolving the chocolate first, and using less sweetness than a café syrup drink.
What matters: Mix chocolate into hot espresso before you pour milk so you do not end up with cocoa at the bottom of the cup.
Serves1 drink
Active time5 minutes
Coffee baseEspresso + chocolate
What you need
- 1 double espresso
- 1–2 tbsp chocolate syrup, or 1 tbsp unsweetened cocoa plus sugar to taste
- 120–180 ml steamed milk
- Optional: a small spoon of soft foam or chocolate shavings
Make it at home
- Brew espresso into a cup and stir in the chocolate. If using cocoa powder, combine it with a splash of hot milk first to avoid lumps.
- Texture the milk the same way you would for a latte: glossy, smooth and pourable.
- Pour milk slowly into the espresso-chocolate mixture and stir briefly if needed.
- Taste. Adjust chocolate before adding more milk; too much milk can make the coffee disappear.
Can you make it iced?
Yes. Dissolve the chocolate in a little warm espresso first, then pour over cold milk and ice. A little warm coffee makes a smoother sauce than stirring cocoa straight into cold milk.
