Cafe Mocha with Cocoa and Steamed Milk

What you need

• 1 tbsp unsweetened cocoa powder
• 2 tsp sugar, or to taste
• 60 ml (2 oz) espresso, a double shot, or 120 ml (1/2 cup) very strong brewed coffee
• 180 ml (3/4 cup) whole milk
• 10 g dark chocolate, grated, for topping, optional

Method

Restated from the original video

1. 1

   Warm a large mug by filling it with hot water, then tip the water out.

2. 2

   Put the cocoa and sugar in the mug.

3. 3

   Pull the espresso straight into the mug over them.

4. 4

   Stir hard until no dry lumps of cocoa remain and the mixture is smooth and glossy.

5. 5

   Heat the milk until it steams and small bubbles form at the edge, about 65 °C (150 °F); do not let it boil.

6. 6

   Froth the milk with a steam wand, a handheld frother or by pumping it in a French press until it has a layer of fine foam, 20-30 seconds.

7. 7

   Pour the hot milk into the mug, holding back the foam with a spoon, then spoon the foam on top.

8. 8

   Finish with a little grated chocolate if using and serve at once.

Imported from bakesbychichi.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.