Bob's Mega Mocha Recipe

When I first gained access to a professional-quality espresso machine, I noticed that it was hard for me to make a Cafe Mocha that tasted as good as Starbucks. I resolved to overcome this hurdle, and in fact I surpassed it by a considerable margin.

Here's how to make one:

-   Do the normal espresso thing to get an espresso shot.

-   Add chocolate to the bottom of your milk steaming cup. Use the highest quality possible! I like Ghirardelli powder. Do not use Hershey's syrup! Add as much as you can stand to see. If it all dissolves when you steam the milk, you don't have enough. Put more in!

-   Add the milk over the chocolate. Use whole milk! Yes I know, skim frothes better, but we are making mocha not latte! For a mega-mega mocha, use half-and-half.

-   Heat it with the steam tube under the surface. The object is to stir up and dissolve as much chocolate as possible. Use a metal steaming pitcher, and hold the pitcher with your hand. If it gets uncomfortably hot, stop because you have reached the optimal temperature. Starbucks steams milk to 140 degrees F. I've found this to be about optimal and use one of their handy thermometers, which you can pick up at any Starbucks for a nominal fee.

-   Put the espresso shot in your mug and pour the chocolatized milk on top.

-   Add a healthy dollop of whipped cream.

-   Serve it in a travel mug, with a small metering hole in top. Don't serve it in an open-top cup! The metering hole is crucial to the mixing of coffee and whipped cream.

Warning: The Mega Mocha is probably very bad for your health. Do not consume too many!

The Mega Mocha gets the coveted 5-mug rating....

 
All material 2001-2006, Robert W. Warfield.