Caffe Mocha Magic for Chocolate Coffee Lovers

I absolutely love chocolate, and lately, I’ve developed a new interest in coffee. And guess what I found? Caffe Mocha. This type of espresso has the best of both worlds: rich hot chocolate and a shot of robust espresso. Thank goodness for whoever came up with this delightful recipe. It’s like a warm hug for my taste buds – thank you, universe, for the genius idea!

Simple Caffe Mocha recipe

Caffe Mocha, also called mocaccino, mochachino, or mochaccino is a delightful fusion of espresso, steamed milk, and chocolate. It’s the perfect marriage of bitter coffee and sweet, velvety chocolate.

A glass of caffe mocha
My homemade mocha coffee

The term “mocha” traces its roots back to the ancient port city of Mocha in Yemen. Yemen was a major coffee trading center in the 15th century, and it’s believed that the beans from Mocha had a distinct chocolatey flavor. When coffee started making its way to Europe, this term started being used to describe not just the origin of the beans but also a particular chocolate coffee drink today.

Like Cappuccino, I used simple and basic equipment to make the Mocha drink. To make it even easier and more convenient, I chose instant espresso powder to make espresso, instead of a coffee machine. Here’s how to make Caffe Mocha:

Classic Mocha

The perfect marriage of bitter coffee and sweet, velvety chocolate
Total Time 6 minutes
Course Drinks
Cuisine Asian
Servings 1
Calories 160 kcal


  • 2 tsp instant espresso powder e.g., Cafe Bustelo or Nescafe
  • 1 cup hot water
  • 2 tbsp cocoa powder
  • 2 tbsp sugar adjust to taste
  • 1 cup milk
  • Whipped cream optional
  • Chocolate shavings or cocoa powder for garnish optional


  • In a glass, dissolve 2 teaspoons of instant espresso powder in 1 cup of hot water to make espresso.
  • Add cocoa powder and sugar to the glass. Adjust the sugar quantity according to your sweetness preference. Stir well until the cocoa and sugar are fully dissolved.
  • In a saucepan, heat the milk until it’s hot but not boiling. You can also use a microwave for this step.
  • Pour the hot milk into the coffee-cocoa mixture. Stir thoroughly to combine all the ingredients.
  • If you like, top your mocha with whipped cream and garnish with chocolate shavings or a sprinkle of cocoa powder.


If you don’t have espresso powder, you can use instant coffee instead. Likewise, you can choose chocolate syrup instead of cocoa powder.
Keyword chocolate, coffee, drinks, homemade

mocha variations

This drink has inspired numerous variations that cater to diverse palates, from classic recipes to innovative twists. Whether you enjoy it hot or cold, sweet or bold, there’s a Caffe Mocha variation to suit every palate

  • White Mocha Coffee: For those who prefer a creamier and less bitter experience, the white version replaces dark chocolate with white chocolate. You can even add ice to make the Iced White Chocolate Mocha.
  • Iced Mocha Coffee is perfect for warmer days. The combination of cold milk, ice, chocolate, and espresso makes it a refreshing treat.
  • Peppermint Mocha: This version combines the warmth of chocolate and coffee with the cool, refreshing kick of peppermint. You can find this variation in the holiday season.
A cup pf peppermint caffe mocha
Peppermint Caffe Mocha for holidays
  • Spiced Caffe Mocha: To add a kick to the original recipe, consider spicing it up with ingredients like cinnamon, nutmeg, or a dash of chili powder. The warmth of spices complements the rich chocolate and coffee notes.
  • Coconut Mocha Coffee: For a tropical twist, you can add the sweet, nutty flavor of coconut to the mix. You can use coconut milk or coconut-flavored syrup.
  • Hazelnut Mocha Coffee: This is the combination of the rich taste of chocolate with the subtle sweetness of hazelnut. It’s an interesting Caffe Mocha for those who enjoy a hint of nuttiness in their coffee.
Johanna Cleveland
About the author

Hi, I'm Kate, the creator of Happy Baking Days. I'm a food lover, recipe creator, and kitchen explorer. I have amateur baking knowledge gained from years spent in the kitchen with my grandma and mum, where I graduated slowly from dusting work surfaces with flour and licking the spatula to the finer arts of pastry and meringue. Now in my own kitchen, I put all those years of training into practice, experimenting with recipes and ingredients from around the world. Join me as I share my culinary journey and favorite recipes that make cooking a delightful experience.

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