Mocha 


 

 

 

INGREDIENTS
For 2 Cups of Coffee

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2 - 8 oz  Cups or Mugs

2 - Cups of Espresso - 3 oz each (View recipe above)

5g - cocoa powder to add to coffee

7g - chocolate syrup (Hershey's)

Milk Froth

6 oz or 170 ml - milk per cup of coffee

Ground cinnamon, to preference
 

 

PREPARATION
 

Recommendation: 

It is very important to clarify that different milks will yield different results: Milk with 2% fat content generates the best foam and creaminess. Skimmed milk foams up much easier but is not as tasty since it doesn't contain a high amount of fat. Also, prepare the milk to make froth at the same time as making espresso (Recipe above).

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Choose a high-quality fresh coffee bean, the closer to roasting date the better.  Coffee roasted more than 3 weeks will begin to lose its aroma. Coffee freshness is of paramount importance.

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Step One: Make espresso, the base of mocha coffee. (Recipe above) And pour it in cup.

Step Two: Heat milk in pot or kettle to around 192 degrees F or 88.8 degrees C. 

        French Press -  Pour milk in French Press Move the press handle up and down repeatedly, to just below the surface of the milk. Be careful that it does not go too low below the surface. Milk will begin to foam and make froth. Once small bubbles begin to form you can remove it. 

       Frothing Pitcher - Pour milk in frothing pitcher. Froth using wand or frothing machine. Milk will begin to foam and make froth. Once small bubbles begin to form you can remove it. 

Step Three: Prepare the 6oz cup, Pour some chocolate syrup (Hershey's) on the inside walls of the cup. Pour the previously prepared and hot espresso into the cup and then add the 5g of cocoa powder and stir with a spoon.
 

Step Four:  Pour the previously heated and frothed milk into the espresso cup, letting the liquid part pour first and leaving the foamy part last, then with the remaining quarter of chocolate syrup or cocoa we decorate on top and enjoy !

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