Ingredients:

  • 2 ounces (60 mL) freshly brewed espresso
  • 6 ounces (180 mL) whole milk (or milk alternative)
  • 1 tablespoon (15 g) unsweetened cocoa powder
  • 1 tablespoon (15 g) granulated sugar (adjust to taste)
  • 1/2 teaspoon (2 mL) vanilla extract (optional)
  • 2 tablespoons (30 g) semi-sweet chocolate chips or chopped dark chocolate
  • 1 ounce (30 mL) heavy cream (or coconut cream for dairy-free)
  • 1 teaspoon (5 mL) powdered sugar (optional, for sweetness)

Instructions:

  1. Brew 2 ounces of espresso using an espresso machine or stovetop espresso maker. Set aside.
  2. In a small saucepan, combine cocoa powder, sugar, and brewed espresso. Whisk over low heat until smooth and heated through.
  3. Heat the milk in a saucepan until steaming but not boiling. Use a milk frother or whisk vigorously until frothy.
  4. Pour the chocolate mixture into two mugs. Slowly add the frothed milk on top.
  5. In a small saucepan, heat the heavy cream until slightly warm. Stir in the chocolate until melted, then whisk until smooth.
  6. Drizzle the creamy chocolate mixture on top of each mocaccino. Optionally, sprinkle with cocoa powder or chocolate shavings.