To make a mocha at home, put two tablespoons of chocolate sauce in a cup, add one espresso shot (about 30 to 40 ml), and pour in 150 to 200 ml of hot frothed milk. Without an espresso machine, use 2 teaspoons of instant coffee or a short moka pot cup in place of the shot, and Coffee & Cream stocks the chocolate, coffee and milk frothers for each version below.
What a mocha is
A mocha is a latte with chocolate added. The cup is espresso, hot milk and chocolate, usually with a thin layer of milk foam on top, and some cups get whipped cream in place of the foam. The drink takes its name from the city of Mokha in Yemen. The moka pot is a stovetop coffee pot, a different thing from the mocha drink. A white mocha is the same drink made with white chocolate. Lattes and the drinks close to a mocha are in the latte, cappuccino and Spanish latte guide, and more drinks are in types of coffee drinks.
What you need
- Coffee: One espresso shot, about 30 to 40 ml. The Nespresso Original espresso button pours 40 ml. A short cup from a moka pot, or 2 teaspoons of instant coffee (about 4 g), can take the same place. Shot sizes are in espresso, lungo and ristretto.
- Chocolate: Two spoons of chocolate sauce, such as Hershey's Chocolate Syrup (680 g) or Osterberg Chocolate Sauce (1 L). Hot chocolate powder works too, or cocoa and sugar you already have at home. Shop hot chocolate, chocolate sauce and syrups.
- Milk: 150 to 200 ml for the hot cup, heated until it is hot and lightly foamy, in a cup of about 240 ml or more. The instant recipe below uses 250 ml.
- Sweetener: Chocolate sauce and sweetened hot chocolate powder already have sugar in them, so taste the cup before you add more. Unsweetened cocoa needs about 1 teaspoon of brown sugar (see the cocoa steps below).
Hot mocha with espresso and chocolate sauce or syrup
Makes one hot cup.
- Put two tablespoons of chocolate sauce in the cup.
- Add one espresso shot, about 30 to 40 ml, and stir until the sauce is mixed through.
- Froth 150 to 200 ml of milk until it is hot and lightly foamy.
- Pour the milk over the coffee until the cup is nearly full. Keep the foam for the top.
- Top with whipped cream or chocolate shavings if you like.
For plain chocolate, use Hershey's Chocolate Syrup (680 g, pourable milk chocolate in a squeeze bottle) or Osterberg Chocolate Sauce (1 L, made to drizzle into mochas and lattes, with medium-high sweetness). Manutti Zero Sugar Chocolate Syrup (350 ml) has no sugar and goes in to taste. For a twist, Monin Chocolate Cookies syrup (700 ml) adds a biscuit taste for a dessert cup, and a spoon of Monin Caramel, Monin Vanilla, Monin Hazelnut or Hershey's Caramel Syrup can go in with the chocolate.
On the stove, heat dairy milk to about 65°C, soy milk to about 60°C and almond milk to about 54°C, and take it off before it boils. A Nespresso Aeroccino 3, a Hibrew M3A or a 550 ml stainless steel milk jug on the steam wand all froth it, from milk frothers and milk pitchers.
Start with cold milk in a frother and fill it no higher than its max line. The Aeroccino 3 froths up to 120 ml at a time, so froth 150 to 200 ml in two rounds. A Bialetti electric milk frother (240 ml) heats up to 240 ml and froths up to 150 ml at a time. A Nespresso NanoFoamer V2 handheld foamer foams milk you have already heated. In a French press, such as the Coffee Glass stainless steel French press (350 ml), fill it no more than a third with hot milk and pump the plunger fast. For a plant milk, Alpro Roasted Almond No Sugars and Alpro Barista Coconut from milk and creamers both work.
Mocha with an espresso machine or a moka pot
On a portafilter machine from espresso machines, pull the shot with an espresso grind, such as Lavazza Qualità Rossa, Lavazza Qualità Oro, Illy Classic Roast, Bold Brews Breakfast Blend, Lavazza Espresso Italiano Classico or Kimbo Aroma Gold (250 g bags) from espresso ground coffee, then follow the sauce recipe above.
A moka pot brews a short, strong cup that works in place of the shot. Use coffee ground for the pot, such as Lavazza Qualità Rossa, Lavazza Qualità Oro, Bold Brews Breakfast Blend, Kimbo Espresso Napoli or Illy Tostato Forte (250 g each) from ground coffee for the moka pot. Bialetti Perfetto Moka Cioccolato, 250 g, is a moka pot ground coffee with a chocolate taste, listed in espresso ground coffee. Brewing steps are in how to use a moka pot, and other short strong cups are in espresso without a machine.
Mocha with cocoa or hot chocolate powder
Use this when the chocolate is a powder. Stir it smooth before the milk goes in.
- Whisk 2 teaspoons of cocoa and 1 teaspoon of brown sugar with 3 tablespoons (about 45 ml) of boiled water until there are no lumps.
- Brew the espresso into the cup, onto that mix, and stir.
- Add 150 to 200 ml of hot frothed milk.
Hot chocolate powder already has sugar in it, so taste before adding more. Cadbury Hot Chocolate, 250 g, lists sugar first, then cocoa. Use 2 to 3 teaspoons of it, or one Cafe Crown (Ulker) sachet. The box of 10 is 18.5 g per sachet. Stir the powder into a splash of hot water or into the hot espresso, then add the milk. Mars Hot Chocolate (140 g) tastes of caramel, nougat and milk chocolate, and Maltesers and Milky Way Magic Stars Hot Chocolate (140 g each) both stir into hot milk. Bounty Instant Hot Chocolate (140 g) is the coconut one, with milk chocolate pieces. Caffè Vergnano Instant Hot Chocolate comes in a 1 kg tin, mixes with hot milk and can be the chocolate in this cup.
For a mocha with real chocolate, put about 30 g of a chocolate bar in the cup, brew the espresso onto it so the heat melts it, stir until smooth, then add the steamed milk.
Nestlé Coffee Mate Chocolate Creme (425.5 g) and Coffee Mate Zero Sugar Chocolate Creme (289.1 g) are powdered chocolate coffee creamers in milk and creamers. Stir either into a finished coffee. The powder has no coffee in it, so the coffee still comes from the espresso or the instant.
Mocha without a machine, with instant coffee
In Egypt many people say Nescafé for any instant coffee. Use 2 teaspoons (about 4 g) from instant coffee, such as Davidoff Café Espresso 57, Davidoff Café Fine Aroma or Davidoff Café Crema Intense (90 g jars), or Jardin Deep Dark (95 g and 180 g).
- Put the instant coffee in the cup with 1 teaspoon to 1 tablespoon of hot chocolate powder or cocoa.
- Add about 35 ml of freshly boiled water, taken off the boil, and stir until it dissolves.
- Heat 250 ml of milk slowly over medium heat to about 65°C for dairy, 60°C for soy, or 54°C for almond. Take it off before it boils.
- Pour the milk over the coffee and chocolate. Add sugar to taste. Cream on top is optional.
Cafe Crown White Mocha (24 sticks) is a flavored instant coffee for a quick hot cup, and more flavored ground coffee, capsules and sachets are on flavored coffee.
Iced mocha
Stir the chocolate into the hot coffee first, then add ice and cold milk. It needs no blender, and everything is stirred in the glass.
- Put 1 tablespoon of chocolate syrup in a tall glass.
- Add two espresso shots, 60 to 80 ml (a double shot, or two espresso capsules), and stir until the syrup dissolves.
- Add 6 to 8 ice cubes.
- Pour in 250 ml of cold milk and stir. Use about 200 ml of milk for a stronger coffee taste.
Hershey's Chocolate Syrup works here. For a cocoa iced coffee, the iced coffee recipes guide stirs Hershey's into its iced coffee base, and its iced latte uses less milk, 150 ml of cold milk with 60 to 80 ml of espresso. With instant coffee, dissolve 2 teaspoons (about 4 g) in 30 ml of hot water, stir in the syrup, then add the ice and 150 ml of cold milk, as in that guide's instant method. For a blended cold mocha, blend a few scoops of Galaxy Instant Mocha Frappe (280 g) with cold milk and ice.
Mocha from capsules
On a Dolce Gusto machine, brew a chocolate pod first, then brew an espresso pod into the same cup. The chocolate pods are hot chocolate drinks compatible with Dolce Gusto: Maltesers, Bounty, Snickers and Twix (8 capsules each) and KitKat Hot Chocolate (16 capsules). KitKat is sweet cocoa with a creamy milk taste. For the Twix pod, use a warm mug, set the volume to 5 bars on the scale or 150 ml of water, and select the hot drink setting. For the espresso, Nescafé Dolce Gusto pods come in Espresso Intenso, Espresso Intenso 5, Espresso Palermo Intenso and Ristretto Ardenza, 16 capsules each, and Starbucks Espresso Roast for Dolce Gusto comes in 12 capsules, all in Dolce Gusto pods. Machine steps are in how to use a Dolce Gusto machine, and the machines are in Dolce Gusto machines.
On a Nespresso Original machine there are three ways, and the capsule compatibility guide shows which capsules fit.
- One capsule: LaCapsuleria Sweet Mocha, 10 capsules, compatible with Nespresso Original, already contains coffee, milk and cocoa. Brew it to about 60 ml, or as a 40 ml espresso for a richer, more concentrated cup.
- Sauce and milk: Brew an espresso capsule over two tablespoons of chocolate sauce and finish with frothed milk. Nespresso's own espresso capsules are Ristretto Italiano, Roma, Venezia and Volluto. Illy Classico, Intenso and Forte, and Lavazza Qualità Rossa and Qualità Oro, are compatible with Nespresso Original. Each pack is 10 capsules, in Nespresso capsules.
- A chocolate note in the coffee: Granell Chocolate Coffee, 10 capsules, intensity 3, compatible with Nespresso Original, turns into a simple mocha-style drink with a splash of milk. It also comes ground, 250 g. Lavazza Espresso Gourmet Chocolate, 10 capsules, intensity 10, compatible with Nespresso Original, has a clear chocolate flavor. Brew it as a 40 ml espresso to get the most chocolate, or as a 110 ml lungo for a longer, milder cup. Add sauce and milk to that shot for a full mocha.
Nespresso Original machines are in Nespresso machines.
FAQ
Is a mocha chocolate milk and coffee?
Roughly, yes. A mocha is espresso, chocolate and hot milk with a thin foam on top, so it is a latte with chocolate added. The coffee is a full espresso shot of about 30 to 40 ml, or a short strong cup, as in the latte guide.
How do you make a caffè mocha at home?
Put two tablespoons of chocolate sauce in the cup, add one espresso shot of about 30 to 40 ml, stir, and pour in 150 to 200 ml of hot frothed milk. A moka pot cup or 2 teaspoons of instant coffee (about 4 g) can stand in for the shot, and cocoa with sugar or hot chocolate powder can stand in for the sauce. Those measures are in the recipes above.
What are the four ingredients of a mocha?
Espresso or a strong short coffee, chocolate, milk, and a sweetener. Sauce and sweetened hot chocolate powder already include the sweetness. Add about 1 teaspoon of brown sugar when the chocolate is unsweetened cocoa. The cocoa mix is 2 teaspoons of cocoa, that spoon of sugar, and 3 tablespoons (about 45 ml) of boiled water.
How is a mocha usually made?
Chocolate goes in the cup first, the espresso goes on it, and hot frothed milk fills the cup. The usual finish is milk foam, and sometimes whipped cream goes on in its place.
Chocolate and coffee for this recipe
Pick the chocolate from hot chocolate or chocolate sauce, and add a syrup from syrups if you want caramel, vanilla or hazelnut with it. Brew from espresso ground coffee, ground coffee for the moka pot, instant coffee or Nespresso capsules, and froth with a tool from milk frothers. Orders reach Cairo and Giza in 1 to 2 business days and other governorates in 2 to 4 business days. You can pay cash on delivery or by card. Delivery fees are on the shipping policy.