Café mocha
A hot café mocha with a quick chocolate sauce made from cocoa and sugar, a double shot of espresso, steamed milk and a swirl of whipped cream.
- Prep
- 3 min
- Cook
- 5 min
- Serves
- 1
- Per serve
- 240 kcal
Ingredients
Method
Make the espresso: pull a double shot, brew a moka pot over medium heat until it gurgles, press an AeroPress with 18 g fine coffee and 60 ml hot water, or dissolve the instant espresso powder in hot water.
Make the chocolate sauce: stir the cocoa and sugar together in a large mug, then add 1 tbsp of the hot espresso and stir to a smooth, glossy paste with no dry lumps. Stir in the rest of the espresso.
Heat and froth the milk: shake the cold milk in a jar (no more than half full) with the lid on until foamy, then take the lid off and microwave until steaming. Or heat it in a small pan until steaming and whisk hard or pump it in a French press.
Pour the hot milk into the mug and stir to blend it with the chocolate espresso. Top with whipped cream and a pinch of cocoa, if using.
Tips
- Always mix the cocoa into a paste with a little hot liquid first. Dry cocoa dumped into milk floats in clumps and never fully dissolves.
- For a richer mocha, use 2 tbsp chocolate chips instead of the cocoa and sugar, stirred into the hot espresso until melted.
- Without the whipped cream it's about 210 calories.
