Mug of coffee latte

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The popularity of coffee shops across America has inspired an explosion of exotic and tasty  coffee-based beverages. They come in variety of delicious flavors, from mint to strawberry, chocolate to hazelnut, vanilla and nutmeg. One of the common denominators of all these drinks, other than their frothy appealing appearance, is their price. Many cost upwards of five bucks, the same price as an ordinary lunch at your local fast-food joint. I don’t know what you think, but there are a few other things I’d rather invest my money in than a shot of espresso,  some crushed ice, and a plastic cup. Oh, but don’t misunderstand me, I love mocha lattes just as much as the next person, and I would love a recipe for mocha latte that I could create at home. Here’s a great mocha formula right below!

This technique for mocha latte begins like a traditional cafe latte that was first introduced in Europe. In Italy, where lattes got their beginning, a proper latte has one part espresso and two parts steamed milk. Literally in Italian, latte means “coffee and milk”.  Americans are likely to prefer a proportion of one part espresso and three parts steamed milk, with a dollop of foam atop the milk.

The base of the recipe for mocha latte, in American cafes,  only sometimes begins with the same proportions of espresso to frothed milk of one to three. Sometimes, the proportions depend on what other flavorings you combine. For instance, if you add whipped cream as a topping, your cafe latte may consist of one part espresso to two and one half parts frothed milk.  In this case, the other half part becomes the whipped cream or other extra flavoring.

Check out this course from the coffee shop millionaire!

In the case of this formula for a mocha latte, the additional flavorings will be the chocolate that provides the drink its mocha name. You can also put in mint to the drink, which makes the drink taste like a mint chocolate candy bar. Begin with one and three quarter ounces of chocolate syrup. Mix the chocolate syrup into a 12-ounce cup with half an ounces of peppermint syrup.  Next, add two ounces of freshly brewed espresso, topped with the steamed milk. Stir, making sure to blend well from the bottom. This blending from the bottom will bring the syrups up. Top the whole concoction with a dollop of mint sprinkles, whipped cream,  and shaved chocolate.

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