Ingredients:

  • 4 shots (4 oz) strong espresso or highly concentrated coffee
  • 4 tbsp rich chocolate syrup
  • 1 tsp vanilla extract
  • 2 cups whole milk
  • 1 pinch cinnamon

Instructions:

  1. Brew your espresso or concentrated coffee.
  2. Stir the chocolate syrup and vanilla extract into the coffee while it is still piping hot.
  3. Whisk vigorously until the liquid looks like mahogany and is glossy with no clumps.
  4. Divide the mocha base evenly between four mugs.
  5. Heat the milk in a small saucepan over medium heat.
  6. Monitor the temperature until it hits 140-150°F (60-65°C). It should steam but not boil.
  7. Remove the pan from the heat.
  8. Insert the handheld frother at a 45 degree angle just below the surface and froth for 20-30 seconds until the milk volume grows by 50%.
  9. Pour the milk over the mocha base, using a spoon to hold back the foam until the cup is nearly full.
  10. Spoon the remaining velvety foam on top and dust with a pinch of cinnamon.