- Single or Double shot of Espresso
- 1/4 cup of hot water
- 3 to 4 oz of frothed milk
Syrup (this makes a small cup of syrup, so you can use it maybe 10-15 times again)
- 1/4 cup of cocoa powder
- 3/8 cup sugar
- 1 dash salt
- 1/2 cup water
- 1 teaspoon vanilla extract
Make the Syrup
- Mix the cocoa and sugar, and put them in a sauce pan.
- Heat on Medium-High. Leave it in there for a minute or two (any more can actually burn the chocolate leaving a strange smell/taste, but if you want, you can heat the sugar first, making it more caramel-like. Just don’t put the chocolate in first then), mixing the dry cocoa and sugar, so the sugar can heat up, and perhaps burn a little for a more caramel-like taste.
- Add the water slowly, thirds at a time, mixing well in between. Then add a dash of salt (brings out the flavor, but just a tiny bit!)
- Once mixed completely, the mix will probably be already boiling, so lower the heat to a Medium, let it boil for about 5-8 minutes mixing constantly.
- Boil until mixture thickens, you will notice that if you move your spoon (or whatever you’re mixing with) fast through the mixture, you can see the bottom of the pot for a quick second. Don’t worry if it looks feels or looks too viscous, it will harden once you turn off the heat.
- Turn the Heat off, let it cool for a few minutes.
- Pour into a small jar for storage.
Create your cafe mocha
- First, pour your coffee into the cup, and then add a teaspoon of your syrup. Mix until the syrup is melted, and combined.
- If you’ve got your milk ready, hot and whipped up, pour it in as you would with a latte.