Mochaccino: how to make it at home

Mochaccino is not an espresso and it’s not a cappuccino either. It’s a much more mouth-watering coffee made by combining these two beverages and adding a special ingredient: chocolate. Now a favourite in bars throughout Italy, the mochaccino is popular because it is extremely easy to make, and can be used in a host of recipes. Oh, and it’s also absolutely delicious!

The origins of the mochaccino

Nobody knows for sure where this drink originated. Of the many theories on its origin, the most plausible one likens it to the Piedmontese tradition of the famous bicerin from Turin.

In fact, if we take a look at the ingredients, we see that they are practically identical: the only difference is the cream used in the Turin version, which is not present in the mochaccino.

If you are a fan of special coffee preparations, don’t miss out on three different gourmet coffee recipes for a special, mouth-watering break.

Mochaccino: the homemade recipe

There are several different versions of this delicious preparation, some of which include a cocoa topping. We will be making the mochaccino according to the original recipe with dark chocolate.

Ingredients for 4 people

• 4 espresso coffees.
• 800 ml fresh whole milk.
• 100 g dark chocolate.
• Unsweetened cocoa powder.

Method

First, chop the chocolate into chips with a kitchen knife. Next, heat 100 ml of milk in a small saucepan, then add the chocolate chips. Stir with the heat switched off until the chocolate has melted.

Pour into the bottom of 4 small espresso cups. For an original look, we recommend using small glass cups without handles.

Using the steam jet of your coffee machine, froth the milk until foamy. Pour a little into the cups, but try not to shake the contents, as the layers of the drink should be separate and clearly visible.

Now it’s time for the espresso. You can choose your favourite blend to enhance your mochaccino: Intenso compatible capsules if you want a strong, creamy aroma, or Supermiscela Espresso Casa if you want to savour an authentic, energising coffee, as good as the one you drink at the bar.

We’re almost there: sweeten the coffee to suit your taste and that of your guests and, last but not least, sprinkle with some unsweetened cocoa powder or a pinch of cinnamon.

And now, sit back and enjoy a moment of sweet relaxation with your mochaccino.