Mocha coffee

It’s a coffee-and-chocolate drink, usually made with espresso, chocolate or cocoa, and steamed milk. Whipped cream is an optional topping rather than an essential part of it.

Stir a little finely chopped dark chocolate into a shot of hot espresso until melted, then pour over steamed milk. Dust with cocoa if you like; the chocolate melts more smoothly if you stir it into the coffee before adding milk.

Mix unsweetened cocoa powder with a little sugar and a splash of hot water to make a smooth paste, then stir it into the espresso before adding milk. This gives you control over the sweetness and avoids gritty cocoa.

Yes: the coffee contributes caffeine, and the amount depends mainly on how many espresso shots are used. You can make it with decaffeinated coffee if you want to avoid most of the caffeine.

Cool it promptly, refrigerate within two hours and use within 48 hours. Reheat it only once, until steaming hot, or drink it cold.

A plain shortbread or biscotti works well alongside a sweet mocha; a chocolate brownie makes it a more indulgent pairing. If you’re serving a biscuit, dunk it before the foam settles.