We love lattes and cappuccinos. The smooth texture of milk pairing perfectly with the strength of espresso is one of our favorite experiences. Sometimes, though, we need a little extra sweetness without being too sweet. The only possible answer to this dilemma is a mocha! You can think of it in two different ways: either by adding coffee to a hot chocolate or adding chocolate to a latte. Both are brilliant!
Even better, mocha is easy to make in the comfort of your own home. As much as we love going to coffee shops, sometimes we just don’t have the time to stop by. Assuming you already have some sort of coffee setup at home, all you’ll need to do is buy chocolate syrup or powder.
The term “mocha” actually comes from a coffee bean from Yemen that tastes quite a lot like chocolate? In other regions of the world, a mocha is a drink made from these beans with no additional chocolate added. Now those are some beans we want to get our hands on!
Mocha-making is quite a simple process. If you know what goes into a latte, then you know what goes into a mocha. We’ll show you how to make a mocha assuming that you do not have an espresso machine, just pots and pans. First, let’s gather what we need.
We recommend espresso for this drink, but strong coffee will do just fine. To make your coffee stronger, add more grinds to your brewing method and put in less water. Here are the instructions for making a mocha!
With espresso, we prefer pulling ristretto, or short, especially with a mocha because it is a stronger flavor. This will yield about 1.5 ounces of liquid. With strong coffee, we recommend about 2 ounces. The coffee you brew for your strong coffee should be a dark roast.
In a small saucepan over low to medium heat, start heating up your milk. We think the perfect temperature for a mocha is between 160-170 degrees. You can make it hotter or colder if you like, but don’t burn the milk, and we wouldn’t recommend going below 140 degrees.
Pour your syrup into your cup. We recommend using between a half ounce and 1.5 ounces.
After combining the two, mix well with a whisk. If you are using an espresso machine, you can pull your shot directly on top of the chocolate, and it will mix it for you naturally. Whisk until the coffee takes the color of the syrup. This will happen quickly.
Pour your milk over top of your mixture, and now you have a wonderful mocha! If you want to get really fancy, you can shave chocolate over top or add some whipped cream. You can also froth milk by putting it in a mason jar and shaking it out or by using a whisk as if you were starting a fire (rolling it back and forth between your palms).
Add powder to the milk while it is heating up. This will ensure a better mixture.
Make it an iced mocha! Follow all the steps listed above except Step 2, and when you add the milk to the cup, throw ice cubes in there first.
You’ll probably find that the drink you can make at home is every bit as good as the drink you can get in the coffee shop. You can also tweak the recipe to your liking to make it exactly how you want. We love making mochas and love teaching others how to make them. Have fun and happy sipping!