For the first time, I tried сaffe mocha, or mochaccino, at one of the summer city festivals, and every time I make it, it evokes pleasant memories that I want to return to. You know, even if you have no memories associated with this drink, it’ll stay in your mind due to its delicacy and sweetness. It combines three flavors: chocolate sweetness, coffee astringency, and creamy softness. As a barista, I rank it more as a coffee drink or a coffee-based cocktail due to the fact that espresso acts here as an ingredient. In addition, mochaccino is high in calories, containing 242 kcal in 100 ml. At the same time, people on a diet who want to treat themselves to a delicacy сan have this coffee and chocolate beverage as an excellent substitute for a dessert.
As far as I know, there are European and American versions of the drink. They are made of similar ingredients, but the order in which they are mixed changes the taste and appearance. I like the American recipe, but I’ll write both of them for your choice. Either way, you need to have at hand espresso or French press coffee, milk, cream, and chocolate. Prior to making mochaccino, you have to brew coffee. You can use a coffee machine, a cezve, or a French press – it doesn’t really matter.
- Coffee – 20-30 g
- Milk – 100 ml
- Heavy cream – 50 ml
- Chocolate – 50 g
What kind of chocolate do we need? I like to use both dark bitter and milk, but you’re free to experiment. The type of chocolate doesn’t really matter, so you can choose your favorite – black, white, or milk. I grate it or chop it into small pieces to let it melt faster. I melt it over a pan of simmering water for several minutes until it becomes liquid. Instead of chocolate, you can use ready-made chocolate syrup or cocoa. This will make the cooking process faster, and the boundaries between the drink layers will become more discernible. Froth milk and cream with a cappuccino maker. The temperature and consistency of these dairy products are the same as when you make familiar coffee drinks, for example, latte.
With almost the same ingredients, the methods of making mochaccino are different in Europe and the U.S. European baristas fill a cup with melted chocolate first, then they add milk, mixing them or leaving them in layers. Then, they add espresso without mixing. Usually, they garnish the drink with whipped cream and chocolate. In the American version, espresso is mixed with chocolate, and whipped milk is poured into it.
American mocha is characterized by a large amount of whipped cream and chocolate chips. To make coffee according to this recipe, you can brew pour-over coffee, which allows preserving the coffee taste and aroma. This drink comes with a strong chocolate flavor. Both beverages are worth trying because each of them has its own flavor.
Mocha is a very interesting beverage. Again, I regard it as a coffee and chocolate drink. If you take high-quality products, combine them in the right proportion, and balance the taste, you’ll get a homemade mochaccino that is no worse than that created by professional baristas.