Delicious Mochaccino: Coffee, Milk, and Chocolate Bliss

Fragrant, tasty and very beautiful — for gourmets! Mochaccino is a type of latte that, in addition to coffee and milk, contains chocolate in one form or another. This can be melted chocolate, cocoa or ready-made dessert topping. Preparing the drink is not at all difficult, and the result will definitely please you.
cook time: 25 min
Nora Vaughn
Delicious Mochaccino: Coffee, Milk, and Chocolate Bliss

Nutrition Facts (per serving)

124
Calories
5g
Fat
14g
Carbs
3g
Protein

Ingredients (1 portion)

Basic:

Milk 100 ml
Water 140 ml
Cocoa 1 tbsp
Ground coffee 2 tsp

Decoration:

Sugar 1 tbsp
Cream 50 ml
Powdered sugar 1 tbsp

Recipe instructions

Step 1

Step 1
How to make delicious three-layer coffee with cocoa and milk, or mochaccino? Not that difficult. To begin, prepare the necessary ingredients according to the list. The first layer in a non-alcoholic mochaccino usually consists of melted chocolate or cocoa. I will prepare the second option. I give the calculation for one serving so that you don’t get confused in the numbers of what, where and when to pour. For clarity, I prepared it for two servings at once. You just need to increase all the ingredients by 2.

Step 2

Step 2
Pour 50 ml of water into the saucepan. Add cocoa. Stir until smooth. Place over low heat and, stirring, bring to a boil. Pour in a couple of tablespoons of milk from the total amount, add sugar. You can adjust the amount of sugar to your taste. Cook, stirring, until thickened. The density of cocoa should be greater than the density of coffee and milk. This is necessary so that the cocoa layer remains at the bottom of the glass. Remove cocoa from heat and cool.

Step 3

Step 3
Pour ground coffee into the cezve, pour in the remaining 90 ml of water and stir. Place over low heat and bring to a boil. When the coffee boils, strain it through a fine strainer, return to the heat and bring to a boil again.

Step 4

Step 4
Prepare the milk while brewing the coffee. Pour the remaining milk (approximately 70 ml) into the saucepan. Place on low heat and heat to a temperature of 60-65º. The milk should be hot, but not boiling and colder than coffee.

Step 5

Step 5
Beat cold cream with powdered sugar until thick. When you turn the bowl over, the cream should not fall out. If you have store-bought whipped cream from a can, you can skip this step.

Step 6

Step 6
Pour the cooled cocoa into a clear Irish glass with a handle. Pour warmed milk on top. Using a knife or spoon, carefully pour a portion of hot coffee over the milk. Top the drink with whipped cream and optional chocolate syrup. You can enjoy it. Bon appetit!

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