Homemade Mocha That Beats the Coffee Shop

The mocha is coffee's friendliest drink: half latte, half hot chocolate, fully comforting. Coffee shops make it with a pump of chocolate syrup. We're going to use real cocoa, and trust me, the difference is not subtle. Here's how I make mine.

What you need

• 2 to 3 oz strong coffee (moka pot, AeroPress, espresso, or double-strength drip)
• 1 tablespoon unsweetened cocoa powder
• 1 to 2 tablespoons sugar, honey, or maple syrup
• 6 oz milk
• Optional: a drop of vanilla, whipped cream if you're feeling fancy

How to make it

1. Make the chocolate base

In your mug, stir the cocoa and sweetener with one tablespoon of hot water until it's a smooth, glossy paste. This is the secret step: cocoa dumped straight into a full drink goes lumpy, but a paste melts into silk.

2. Brew strong

Resurrection Espresso is the obvious move here, its natural milk chocolate and toasted nut notes basically finish the cocoa's sentences. Brew 2 to 3 oz concentrated (moka pot guide).

3. Combine

Pour the hot coffee over the paste and stir until fully blended.

4. Add the milk

Heat and froth the milk (three easy methods), pour it in slowly, spoon the foam on top, dust with cocoa, and accept the compliments.

Dial It Your Way

• Stronger: add a second shot or brew tighter so the coffee stands up to the chocolate.
• Sweeter: add another teaspoon of sweetener, or use a sweetened cocoa.
• Richer (dark mocha): cut the sweetener in half and add a pinch of salt.
• Lighter: skim or almond milk, hold the whipped cream, lean on cocoa over syrup.
• Iced: make the paste with hot coffee, then pour over ice and cold milk.

Make one for someone you love this weekend. Warm chocolate, good coffee, and a little foam mustache is a pretty great way to make someone's day.