There’s a story behind my “mocha” concoction I must tell you before I hand off my recipe.
In undergrad there was a coffee shop that often catered for events I attended, and I rarely liked anything I ordered. They made coffee/espresso too weak for my taste, but phenomenal hot chocolate. I started mixing the cocoa with the coffee and it wasn’t terrible! Hence my concoction was born.
Now, when I feel like enjoying a mocha that doesn’t cost me $10 at Starbucks, I make my own.
- Brew your espresso –– If you’ve read my other latte posts, you know I use a Moka Pot
- In a separate saucepan, heat 1 cup of milk (per serving)
- **For extra flavor, add an optional 4-6 tbsp per serving of vanilla syrup
- When the milk is steaming (not boiling), add 1 packet of hot cocoa per serving to the pan and stir –– stirring is easier with a frother (a full packet is pretty rich, experiment to suit your own taste)
- You can use as many or as little shots/tablespoons of brewed espresso as you would like –– I prefer about 5-8 tablespoons per serving
If you prefer coffee over espresso, I would recommend 1/2 to 1 cup of coffee with 1/2 to 1 cup of the milk/hot cocoa mixture (per serving).
Festive Pro Tip: Add 1 mini candy cane per serving to the milk mixture and wait for it to dissolve for the perfect peppermint mocha!
Share your own favorite homemade coffee recipes with me by commenting below! Have a request for a latte you would like created? Send it to me here!