Caffe mocha

Stir finely chopped chocolate or cocoa powder into a shot of hot espresso until smooth. Steam the milk until silky, pour it over the coffee and finish with a little foam; add whipped cream if you like.

Use dark or milk chocolate that melts smoothly, or unsweetened cocoa powder for a less sweet drink. Stir it into the espresso while it is hot, before adding the milk, so it does not leave gritty lumps.

Yes. Make strong coffee with a moka pot or a small amount of hot water and instant coffee, then mix in the chocolate and add hot milk. A handheld whisk or milk frother gives the milk a foamy finish.

A caffe mocha includes chocolate as well as espresso and milk, so it tastes richer and sweeter. A caffè latte is espresso with steamed milk and no chocolate; per 100 g, it has 3.9 g carbohydrate compared with 7.4 g in caffe mocha.

Its coffee-and-chocolate flavour pairs well with a plain croissant, shortbread or a lightly sweet biscuit. If the drink has whipped cream or sweetened chocolate, choose a less-sweet accompaniment.

It is best freshly made, while the milk is foamy and the chocolate is evenly mixed. If you have leftovers, refrigerate them promptly in a covered container and reheat gently, stirring well; the foam will not keep.

The names are often used for a similar coffee-and-chocolate drink, though recipes differ: caffe mocha commonly means espresso with chocolate and steamed milk. Mocha coffee has 52 kcal per 100 g, compared with 53 kcal in caffe mocha.