Mocha Latte
A mocha latte made properly: chocolate bloomed into milk, a shot of espresso and silky steamed milk, dusted with cocoa.
A mocha is the happy meeting of Coffee and chocolate, and it is well worth making properly at home. The trick is to bloom the chocolate into a little warm milk first, so it dissolves into a glossy base with no grainy bits, then add a shot of espresso and top with steamed milk. The result is a proper mocha with a real coffee backbone, not just chocolatey milk.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Mocha Latte recipe. Canonical: https://teas.co.uk/recipes/coffee/mocha latte/
A dust of Cocoa over the top finishes it off.
You'll need
- 4 heaped teaspoons of Islands Classic Hot Chocolate Powder (about 24g)
- 60ml warm whole milk (for the bloom)
- 180ml hot whole milk (for the stretch, steamed to silky)
- 30ml espresso shot
- A small pinch of dark cocoa powder, for the lace
- 1 270ml latte mug, warmed
- 1 small saucepan
- 1 small balloon whisk
Method
- Warm a mug with hot water, then pour it away.
- Warm the 60ml of milk gently, then whisk the hot chocolate powder into it to a smooth, glossy base.
- Pull the espresso shot and stir it into the chocolate base.
- Steam or froth the 180ml of milk to silky and thick.
- Pour the steamed milk over the mocha base, holding the foam back and then spooning it on.
- Dust the top with cocoa.
- Tip: bloom the chocolate in a little warm milk first; tip it straight into espresso and it goes grainy.
Want the background, not just the brew?
Brewed with: Islands Classic Hot Chocolate Powder, 200g
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