Mocha
A caffè mocha, or simply mocha, is a chocolate-flavored variant of a caffè latte made with espresso, steamed milk, and chocolate. The name "mocha" comes from the Yemeni port city of Mokha, a major coffee trading hub known for exporting beans with naturally chocolatey undertones. Mokha was the major marketplace for many commodities, including, but not limited to coffee (Coffea arabica) from the 16th century through the 19th century. The coffee itself did not grow in Mokha, but was transported from Ethiopia (in Africa) and inland Yemen (south end of Saudi Arabia) to the port in Mokha, where it was then shipped abroad.
One website claims mocha is made best with steamed milk, or you could "add hot but not boiling milk into a shaker or a jar, tightly close it and shake for about 1-2 minutes until the milk is frothy. It won’t be frothy like from a milk steamer but it is still very good and much better than hot milk." Optional toppings: sprinkle your coffee with cocoa powder and cinnamon or top it with whipped cream and more chocolate sauce.
South American Mocha
1950 edition of the Betty Crocker Cookbook
For each cup, use:
1 ounce sweet cooking chocolate
2 T. strong coffee
3/4 cup milk
In a double boiler, melt the chocolate. Then add the coffee. Stir well and cook over low heat 1 minute. Scald the milk in a separate pan and add to the coffee-chocolate mixture. Beat with a rotary beater until frothy and pour into warm mugs.
Makes 1 cup
Brazilian Coffee
1 ounce unsweetened baking chocolate
1 cup strong coffee
1/4 cup sugar
dash salt
3 cups milk
whipped cream
Melt the chocolate in the cup of coffee. Stir in the sugar and salt. Then add, stirring all the time, the milk. Heat until bubbles form around the edges. Beat with a rotary beater until frothy. Pour into warm mugs and serve topped with whipped cream.
Makes 4 cups
Bicerin
The Bicerin is an Italian classic that's creamy, caffeinated, and easy to make.
Named after the Italian word for the round glass in which it’s traditionally served, this classic blend of espresso, chocolate, and milk hails from Turin, the capital of Piedmont, a region that’s the home of iconic Barolo and Barbaresco wines. It plays especially well with a shot of amaretto should you wish to turn it into a nightcap.
Resist the temptation to stir your Bicerin before drinking it! The distinct layers of hot chocolate, espresso, and milk are part of the appeal.
2 ounces dark chocolate chips or chopped chocolate
1 cup whole milk
1 tablespoon sugar
1 double espresso shot
1/2 cup steamed milk
1 tablespoon cocoa powder for dusting (optional)
Prepare a wide-mouthed, 12-ounce heatproof glass by filling it with hot water and rinsing.
In a saucepan over medium heat, melt the chocolate in whole milk. Stir in sugar and stir until combined — do not let it boil.
Pour chocolate mixture into the prepared glass.
Top chocolate mixture with a double espresso shot. To create layers, pour espresso over the back of a spoon.
Top with steamed milk. Dust with cocoa powder if using.
Yield: 1 drink
