Café Mocha (Coffee Shop Style) — With Homemade Chocolate Syrup

• Café Mocha
• 45 ml chocolate syrup (recipe below)
• 198 g steamed milk (heated to 70–75°C)
• 43 g strong espresso (short-pulled for intensity)
• Optional: whipped cream
• Chocolate Syrup
• 306 g sweetened condensed milk
• 120 ml whole milk
• 57 g cocoa powder
• 60 ml water
• 100 g sugar
• 2 g salt
• 5 ml vanilla extract
• 11 g Optional: dark chocolate chips for extra richness

Mga Tagubilin

1. 1

   Build the mocha base

   Add 2 tablespoons of chocolate syrup to the bottom of your mug. Pour hot espresso over the sauce and stir until fully dissolved.

2. 2

   Steam the milk

   Steam milk to 75°C (167°F) or your preferred heat level. If you don't have a steam wand, heat the milk in a saucepan and froth with a handheld frother for 20–30 seconds.

3. 3

   Combine and serve

   Pour the steamed milk over the chocolate espresso base. Top with whipped cream if desired. Taste and adjust sweetness — 2 tablespoons is a perfect start, but feel free to stir in more syrup, half a tablespoon at a time.

4. 4

   Make the Chocolate Syrup — Combine the base

   In a saucepan, mix the condensed milk, whole milk, sugar, cocoa powder, salt, and water. Whisk until smooth before turning on the heat.

5. 5

   Heat gently

   Warm over medium-low heat to 150–160°F (65–71°C). Do not boil — boiling causes graininess.

6. 6

   Finish the emulsion

   Add the vanilla (and optional chocolate chips). Stir until glossy.

7. 7

   Blend briefly

   Use an immersion blender for 5 seconds to achieve a Starbucks-smooth syrup.

8. 8

   Store

   Refrigerate for 1–2 weeks. It will pour like thick chocolate sauce, not fudge. This syrup dissolves into hot milk instantly — no graininess, no chocolate chunks, perfectly smooth.