One of the most popular beverages is the Caffe Mocha (cafe mocha), especially in the winter. In the last few years, the American style mocha has re-emerged as a coffee lover’s favorite. The Italian-style mocha is thicker because they add cornstarch. Most refer to the mocha as a latte with chocolate, yet we really have to respect the difference here because it’s all in the ingredients and the process to make the perfect Caffe Mocha. Those who love mochas tend to like a nice balance between the sweet and slightly bitter taste of chocolate and how its rich flavor pairs well with an espresso. The traditional mocha is made with cream on the top, and the more modern version is made with whipped cream.
First, choose high-quality chocolate or cocoa powder to get things started, preferably a semi-sweet or 60%-80% dark chocolate. Start with 1 tablespoon of powder for a 10oz cup. The next step is different from what other recipes tell you, and to some, it is blasphemy in the coffee world, yet this is one of the most flavorful ways to enjoy your mocha. You are going to pull your double espresso shot directly into the cup where you placed your chocolate or cocoa powder, and then with an electric frother or whisk, mix the two together until the powder is dissolved. Using this method, you will not see a pile of chocolate powder sitting at the bottom of the cup and allow the espresso and chocolate to blend together nicely. Then proceed to steam your milk or milk alternative and add it to your cup.
Although this recipe is different than most, you will be surprised at how your beloved Caffe Mocha has a well-balanced taste.