Kasi Kitchen
The perfect mocha coffee
The perfect mocha coffee – chocolate-flavoured coffee – is an indulgent treat mid-morning or after dinner.
Ingredients
- 1 tsp cocoa powder
- 1 tsp caster sugar
- 4 tbsp very strong hot black instant or filter coffee
- 150ml/¼ pint full-fat milk
Method for The perfect mocha coffee
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Mix the cocoa powder and sugar in a cup that holds around 250ml/9fl oz. Pour the coffee into the cocoa mixture and stir until the cocoa and sugar dissolve.
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Pour the milk into an electric milk frother, if you have one, and begin frothing. Alternatively, pour the milk into a small saucepan and heat gently, stirring regularly – do not allow to simmer or boil. Use a hand-held milk frother or a silicone whisk to whisk until frothy.
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Slowly pour the milk onto the coffee, starting by holding the cup at a slight angle, towards the milk. Finish by topping with the foam. Serve immediately, stirring well before drinking.
Recipe Tips
To make strong instant coffee, dissolve 1 teaspoon of instant coffee in 4 tablespoons of just-boiled water.
If using coffee pods, make a strong double espresso straight into the cocoa and sugar mix, using one or two pods, depending on the strength of your pods. You’ll need around 4 tablespoons (60ml) of liquid coffee.
You can use semi-skimmed milk instead of full-fat, but it won’t froth as well. If using oat milk, look out for the barista-style for the best frothing qualities.
Hot chocolate powder can be used instead of cocoa and sugar. You’ll need around 2 teaspoons for a cup of mocha coffee.
For an extra special coffee, top with whipped cream – squirty cream is fine – and sprinkle with finely grated dark chocolate or sifted cocoa powder.
The perfect mocha coffee