A glass cup and saucer holding chocolaty mocha, with a creamy white top and chocolate shavings

Mocha

Name: Mocha
Total time: 5 min
Yield: Makes 1
Ingredients: 20g milk chocolate pieces finely chopped, plus extra grated to serve (or, mix ½ tbsp hot chocolate powder and 1 tbsp boiling water); 60ml double espresso; 130ml steamed foamed milk

Celeste Wong

Published: December 6, 2021 at 4:36 PM

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Makes 1

Easy

Total time: 5 mins

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Marrying coffee and hot chocolate, mochas are ideal if you're craving something sweet, warming and comforting, but want a kick of caffeine, too

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Looking for a mocha coffee recipe? Try expert barista Celeste Wong's step-by-step guide, then check out her guide to how to make a cappuccino and Baileys coffee.

Celeste says, "A mocha is any kind of drink that combines coffee and chocolate flavours. I really enjoy a mocha when I’m feeling decadent or when I can’t decide between a hot chocolate or cappuccino. Mochaccinos can be made either hot or cold, try our iced mocha recipe, but it’s important to get the milk nice and frothy. The chocolate and coffee should balance each other out, so it’s not too sweet or too coffee-forward in flavour. Of course, if you like it sweeter, feel free to go a little heavier on the chocolate!"

Make your espresso for this coffee using Celeste’s pick of the best compostable and reusable coffee pods. We’ve also tried and tested the best coffee machines, including the best bean-to-cup machines, coffee pod machines and espresso machines.

Learn about Italian coffee culture with our expert barista Celeste Wong's guide, including traditional rituals, how to order it and the perfect recipe for at-home brewing.

Mocha recipe

Ingredients

Nutrition

20g milk chocolate pieces

finely chopped, plus extra grated to serve (or, mix ½ tbsp hot chocolate powder and 1 tbsp boiling water)
60ml double espresso
130ml steamed foamed milk

Nutrition: per serving

kcal167
fat4.6g
saturates2.8g
carbs23.6g
sugars22.3g
protein8g
salt0.3g

Method

step 1

Tip the chocolate pieces (or hot chocolate sauce) into a 230ml heatproof cup or mug. If you don't like your mocha too sweet, opt for cocoa powder.
step 2

Pour the espresso over the chocolate or sauce in the cup or mug. If you don’t have an espresso machine, you could use compostable coffee pods, very strong stovetop coffee or concentrated instant coffee. Stir to melt the chocolate, if necessary, and combine it with the espresso.
step 3

Next, steam your milk. Mocha milk should be frothy and thick, and can afford to be a touch hotter than cappuccino or latte milk. If you are using an espresso machine steam wand, hold the wand just under the surface, making sure you don’t let any cold air in. It shouldn’t make any hissing noises or be spitting milk drops anywhere. Try to use steam jets to spin the milk around in a whirlpool-like motion, pulling the jug downwards slowly as the milk heats. This is called 'stretching' the milk, and helps produce more foam. If you have a separate steamer attachment on your bean-to-cup machine, steam the milk separately in a silver jug for pouring. You can use an electric milk frother (heat the milk first in the microwave or on the hob, making sure it doesn't boil). Or, pour the warm milk into a French press, then carefully plunge the filter up and down to push air through the hot milk and create foam. Pour the milk into the cup and stir well to combine.
step 4

Garnish the mocha with grated chocolate or a dusting of cocoa or hot chocolate powder.

Try more of Celeste Wong's best coffee recipes

Cold brew iced latte

Authors

Celeste Wong in a kitchen with a pour over coffee

Celeste Wong

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