Quick guide

1. Brew an espresso into a mug, cup or glass.
2. Add two teaspoons of hot chocolate mix or cocoa powder and mix with the espresso.*
3. Foam and texture the required quantity of milk, ensuring we have a good quality foam.
4. Add the milk to the cup containing the chocolate espresso and top with whipped cream.
5. Dust with more cocoa powder before serving.

Alternatively

*Add the cocoa powder to the milk before foaming, for a more chocolate-laden experience.

The Origins of the Mocha

The drink inspired by a Red Sea coastal town

Not to be confused with the Mocha coffee bean that originates in Yemen, the mocha or caffe mocha is a sweet, chocolate-laced coffee that has become a staple on worldwide coffee menus.

The drink originated in the USA and take inspiration from a Turin coffee called the Bicern.

A homage to the Red Sea coastal town of Mocha, Yemen, which has been exporting coffee since the fifteenth century.

Coffee imported from the region was said to have a a rich chocolatey taste, hence the term 'mocha' being used to describe the addition of chocolate to this cappuccino hybrid.

Very much like a cappuccino, the mocha contains a frothed milk that is often - but not always - topped with whipped cream.

Made up of one third epsresso and two thirds steamed milk with cocoa powder added, it's no wonder that those with a sweet tooth opt for this luxurious choco-coffee drink.

Relatively simple to make, the mocha is a great option for those that want a fusion between a luxurious hot chocolate and a normal latte/cappuccino and can't quite decide what to choose.

There are a couple of ways to prepare a mocha, so a little bit of practice can be a valuable tool with this decadent milky coffee drink.