The Cafe mocha brings together childhood memories of hot chocolate and the satisfying taste of coffee into one dynamic drink. You will get the same consistency and accents from the chocolate with almond milk as you would if you used regular milk. Coconut milk is another great option if you're looking to add some exotic, rich flavor to the drink but will change the flavor noticeably, which you may or may not like depending on your personal preferences.

If you are looking for nondairy options to make a Caffe Mocha, the most comparable regarding texture and density will be almond milk or soy milk. Sprinkle with chocolate shavings, cinnamon or top with whipped cream. Pouring your milk and chocolate mixture over the Italian espresso shot, add the foam on top. Clean the portafilter and filter basket to create a proper seal around the group head and give a smooth pour to your espresso. Grind fresh espresso and tamp it, let it breathe and tamp again. A well-pulled espresso with Crema will add depth and luxury to your chocolate. Pull your espresso shot the same way you would for any coffee. Conversely, you can heat the milk on a stove top with the hot chocolate before steaming it all together. Once you have separated the milk and foam, add your chocolate to the milk and beat with a whisk. Other alternatives include white chocolate powder or syrup. How you froth your milk depends on your total fluid volume and preference.įor minimum sweetness choose a high-quality cocoa powder, for maximum sweetness pick a hot chocolate syrup. Lattes have a flat foam layer because the milk consistency runs as a liquid whereas cappuccinos have a thick foam layer. Steam and froth the milk just as you would for a Cappuccino or Latte. Tried this recipe? Let us know how it was!

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