Caffè mocha

  • Recipe difficulty: Easy
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Combining two great culinary delights – the rich, aromatic taste of coffee and sweet, delicious taste of chocolate – the Caffè Mocha has fast become a popular coffee treat.

An American creation inspired by the traditional Turin coffee drink, Bicerin, the Caffè Mocha takes its name from the ancient Yemen town of Mocha. Dating back more than 500 years, this Red Sea coastal town stood as a large and prominent exporter of coffee to neighbouring areas in and around the Arabian Peninsula. With a distinctly chocolate taste and aroma – the term ‘Mocha’ soon became recognised as purposely adding chocolate to coffee.

A truly indulgent variant of the ever so popular Caffè Latte, the Caffè Mocha can be prepared using milk, dark or even white chocolate for a creamier taste.

The traditional Mocha recipe is made with one third espresso — which can be made using a pump espresso machine — and two thirds steamed milk with the generous addition of chocolate syrup or cocoa powder.

While many enjoy a layer of frothy milk like that found on the popular Cappuccino, others may opt for an indulgent dollop of whipped cream. To garnish, sprinkle a generous serving of chocolate flakes and marshmallows or cinnamon powder for a spicy kick.

  • 30 ml of espresso coffee
  • 120 ml of hot milk
  • 1-2 tablespoons of cold chocolate sauce
  • Whipped cream
  • Chocolate flakes


  1. In a glass, prepare hot, frothed milk.
  2. Pour the chocolate sauce into a different latte glass, followed by the hot milk.
  3. Slowly add the espresso.
  4. Top off with whipped cream and garnish with chocolate flakes.

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