Boil until mixture thickens, you will notice that if you move your spoon (or whatever you're mixing with) fast through the mixture, you can see the bottom of the pot for a quick second. Then add a dash of salt (brings out the flavor, but just a tiny bit!) Once mixed completely, the mix will probably be already boiling, so lower the heat to a Medium, let it boil for about 5-8 minutes mixing constantly. Add the water slowly, thirds at a time, mixing well in between. Just don't put the chocolate in first then), mixing the dry cocoa and sugar, so the sugar can heat up, and perhaps burn a little for a more caramel-like taste.
Leave it in there for a minute or two (any more can actually burn the chocolate leaving a strange smell/taste, but if you want, you can heat the sugar first, making it more caramel-like. Mix the cocoa and sugar, and put them in a sauce pan. Unfortunately, I haven't any pictures of this step, but it shouldn't be too hard. You can use that weird Hershey's Syrup stuff, but honestly, there's too much other stuff in there besides the chocolate, and its a bit too sweet for me.
Now for those who like this drink a lot, you can multiply the recipe however you like.
Sidenote: Don't forget to rate and vote! Thanks! You will notice that most of the drink is actually just milk, and only 1/4 to 1/5 of the actual mix is coffee.įor one cup you will need: Syrup (this makes a small cup of syrup, so you can use it maybe 10-15 times again, same recipe)ġ/4 cup of cocoa powder (NOT GROUND CHOCOLATE) 1/2 cup sugar (I used a little less, maybe 3/8) 1 dash salt 1/2 cup water 1 teaspoon vanilla extract (make your own!)Ģ teaspoons your choice of ground coffee (I chose Trader Joes Bay Blend Arabica Beans) 1/4 cup of hot waterģ/4 cup of hot milk (you can steam this if you have the tools) Just don't add ice first (in the cup) then add the hot coffee, or else you could break the cup. I like mine hot, but you can cool it by sticking it in the fridge or adding ice. (If you want it to taste more espresso-like, just add a teaspoon more of coffee when you brew it.) This is made from normal coffee, and not espresso. This took me 15 minutes the first time, and It'll take you less once you have the syrup on the ready. The name is complicated, I swear the ingredients are not.
#CAFFE MOCHA HOW TO#
This blends the flavors into the milk and adds a delicious dynamic to the resulting drink that will have you thinking warm thoughts all year.Previously known as: How to make Chocolate Frappuccino Mocha Latteįor those of you who are poor like me, or simply love doing things DIY even early in the morning, this is for you. Turning this into your favorite cafe-style Peppermint Mocha is as simple as adding an ounce (30 ml) of peppermint syrup to your milk before steaming and frothing. The Cafe mocha brings together childhood memories of hot chocolate and the satisfying taste of coffee into one dynamic drink. You will get the same consistency and accents from the chocolate with almond milk as you would if you used regular milk. Coconut milk is another great option if you're looking to add some exotic, rich flavor to the drink but will change the flavor noticeably, which you may or may not like depending on your personal preferences. If you are looking for nondairy options to make a Caffe Mocha, the most comparable regarding texture and density will be almond milk or soy milk. Sprinkle with chocolate shavings, cinnamon or top with whipped cream. Pouring your milk and chocolate mixture over the Italian espresso shot, add the foam on top. Clean the portafilter and filter basket to create a proper seal around the group head and give a smooth pour to your espresso. Grind fresh espresso and tamp it, let it breathe and tamp again. A well-pulled espresso with Crema will add depth and luxury to your chocolate. Pull your espresso shot the same way you would for any coffee. Conversely, you can heat the milk on a stove top with the hot chocolate before steaming it all together. Once you have separated the milk and foam, add your chocolate to the milk and beat with a whisk. Other alternatives include white chocolate powder or syrup. How you froth your milk depends on your total fluid volume and preference.įor minimum sweetness choose a high-quality cocoa powder, for maximum sweetness pick a hot chocolate syrup. Lattes have a flat foam layer because the milk consistency runs as a liquid whereas cappuccinos have a thick foam layer. Steam and froth the milk just as you would for a Cappuccino or Latte. Tried this recipe? Let us know how it was!
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