Mocha Recipe: Hot and Iced Mocha at Home (Plus Homemade Mocha Sauce)

A classic mocha recipe is 2 shots of espresso (2 oz), 2 tablespoons of chocolate sauce and 8 oz of steamed milk, topped with whipped cream. Stir the chocolate into the hot espresso first so it melts, then pour in the milk. For an iced mocha, use 6 oz of cold milk over ice. No espresso machine? Strong brewed coffee or a moka pot works, and both versions are below.

Mocha Recipe (Hot)

Ingredients (1 drink)

• 2 shots espresso (2 oz), or 1/2 cup very strong coffee
• 2 tablespoons chocolate sauce (or the homemade sauce below)
• 8 oz (1 cup) milk
• Whipped cream and chocolate shavings, optional

Instructions

1. Pull the espresso or brew the coffee straight into your mug.
2. Add the chocolate sauce and stir until fully mixed. Hot espresso melts it smoothly.
3. Steam or heat the milk to about 150°F, hot but not boiling. Froth it if you like foam.
4. Pour the milk into the mug, holding back the foam with a spoon, then spoon the foam on top.
5. Top with whipped cream and chocolate shavings.

Iced Mocha Recipe

1. Stir 2 tablespoons of chocolate sauce into 2 shots of hot espresso until smooth.
2. Fill a 16 oz glass with ice.
3. Pour in 6 oz of cold milk.
4. Pour the chocolate espresso over the top and stir.
5. Add whipped cream or cold foam if you like.

Mix the chocolate into hot espresso before it hits the ice. Chocolate sauce stirred into cold milk sinks and clumps.

Homemade Mocha Sauce

This takes five minutes and keeps in the fridge for about two weeks.

• 1/2 cup unsweetened cocoa powder
• 1/2 cup sugar
• 1/2 cup water
• Pinch of salt
• 1 teaspoon vanilla extract

Whisk the cocoa, sugar, water and salt in a small saucepan over medium heat. Bring it to a simmer and cook for 2 to 3 minutes, whisking, until glossy. Take it off the heat, stir in the vanilla, and cool. Store it in a jar in the fridge.

How to Make a Mocha Without an Espresso Machine

• Moka pot: The closest thing to espresso on a stovetop. See our guide to the best stovetop espresso makers.
• Strong brewed coffee: Use 1/2 cup brewed at double strength. A French press works well.
• Instant espresso: Dissolve 2 teaspoons in 2 oz of hot water.

Heat milk in a saucepan or microwave, then froth it with a handheld frother or shake it in a jar with the lid on for 30 seconds.

Mocha Variations

White Chocolate Mocha

Swap in white chocolate sauce. Our white chocolate mocha recipe has the full method.

Peppermint Mocha

Add 1/4 teaspoon peppermint extract or a pump of peppermint syrup. See our peppermint mocha recipe.

Mexican Mocha

Add 1/4 teaspoon cinnamon and a tiny pinch of cayenne to the chocolate before mixing.

Salted Caramel Mocha

Use 1 tablespoon chocolate sauce and 1 tablespoon caramel sauce, and finish with a pinch of flaky salt.

Skinny Mocha

Use unsweetened cocoa with a sugar-free sweetener and skim or almond milk, and skip the whipped cream.

Best Chocolate for a Mocha

The chocolate you pick changes the drink more than anything else.

• Chocolate sauce: The easiest choice. It is already liquid, so it blends into espresso in seconds. Look for one made with real cocoa rather than corn syrup first.
• Homemade mocha sauce: Less sweet and richer than most bottled sauces, and you control the sugar.
• Chopped dark chocolate: Melt 1 oz into the hot espresso and stir. It gives a thick, European-style mocha.
• Cocoa powder: The leanest option. Mix it with sugar and a splash of hot espresso into a paste first so it doesn’t clump.
• Hot cocoa mix: Works in a pinch. Use 2 tablespoons and cut back on any extra sweetener.

How to Make Mochas for a Crowd

For a brunch or holiday morning, brew a full pot of strong coffee and keep it hot in a thermal carafe. Warm a batch of milk on the stove with the homemade mocha sauce stirred in, about 2 tablespoons per cup of milk. Guests fill a mug halfway with coffee and top it with the chocolate milk, then add whipped cream. Set out peppermint, cinnamon and caramel so everyone can make their own variation.

Marcus’s Pro Tips

• Always mix chocolate into the hot espresso first.
• Don’t boil the milk. Past about 160°F it loses its sweetness.
• Use dark chocolate sauce for a richer, less sugary mocha.
• A pinch of salt in homemade sauce makes the chocolate taste deeper.
• Want it creamier? Try our homemade coffee creamer recipe in place of some of the milk.

Frequently Asked Questions

What is in a mocha?

Espresso, chocolate sauce and steamed milk, usually topped with whipped cream. It is a latte with chocolate added.

What is the difference between a mocha and a latte?

A latte is espresso and steamed milk. A mocha adds chocolate.

Can you make a mocha with regular coffee?

Yes. Use 1/2 cup of strong brewed coffee in place of the espresso. It will taste a little lighter.

How do you keep chocolate from sinking in an iced mocha?

Stir the chocolate sauce into hot espresso until smooth before adding it to the iced milk.

Can I use cocoa powder instead of chocolate sauce?

Yes. Whisk 1 tablespoon cocoa and 1 tablespoon sugar into the hot espresso until dissolved, or make the homemade mocha sauce above.

How much caffeine is in a mocha?

About the same as two shots of espresso, roughly 120 to 150 mg, plus a small amount from the chocolate.

For the base drink, see our latte recipe. To keep it cold all year, try our iced coffee recipe.

Marcus Webb

Home Coffee Writer & Founder

Marcus Webb writes about home coffee for BrewElevate. He researches and compares brewing gear, beans and recipes so home brewers can make a better cup without overspending. His rule: if he wouldn’t be comfortable buying it himself, it doesn’t make the list.