Skip the café line — this is your new daily ritual.
Deep, rich dark chocolate. Real espresso. Silky steamed milk. All blended into a perfectly balanced mocha that feels like it came straight out of a specialty coffee shop.
No syrups. No shortcuts. Just the right hit of cocoa, melted chocolate, and espresso blended for that velvety texture you only get from a true barista pour.
Once you make it like this, you’ll never settle for drive-thru mochas again.
Elegant Café Mocha
1
servings5
minutes5
minutes220
kcalIngredients
3/4 cup 2% milk (or other milk of choice)
1/4 cup (2 oz) freshly brewed espresso
15-20g dark chocolate (roughly 1.5 large Lindt squares), finely chopped
1 heaping TBSP Dutch processed cocoa powder
2 tsp sugar (less or more to taste, I prefer less, closer to 1 heaping tsp)
pinch of salt
1/2 tsp vanilla extract
Directions
- Heat the milk:
In a small saucepan, combine milk, cocoa powder, sugar, and salt.
Whisk gently while heating.
Target temperature: 150–160°F (65–71°C).
Do not exceed 165°F (72°C) — this preserves the milk proteins, keeps flavor sweet, avoids scalding. - Prepare the blender base:
In your blender: add dark chocolate, freshly brewed espresso, and vanilla extract. - Add hot milk to blender:
Carefully pour the hot cocoa-milk mixture into the blender over the chocolate + espresso base. - Blend:
Blend briefly (~10–15 seconds) just until fully emulsified and smooth.
Use an open lid cap (or towel loosely covering) to avoid steam pressure. - Serve immediately.
Beautiful café-quality texture, fully integrated flavors, perfect mouthfeel. Feel free to dollop whipped sweetened creamed on top and garnish with cocoa powder or chocolate shavings!
