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Make a doubleshot of espresso, following the instructions in How to Make Espresso. Place the chocolate chips into the mug and pour the espresso on top.
Place the milk and syrup in a pitcher. Hold the steaming wand just below the surface of the milk until it doubles in size and is very foamy. Lower the steaming wand slightly until the milk reaches 150 degrees Fahrenheit (use a thermometer or judge by when your hand can’t hold the pitcher for more than a few seconds). Go to How to Steam Milk for full instructions.
Heat the milk and syrup to 150 degrees Fahrenheit, which is “scalding”: hot to the touch but not simmering. Measure with a food thermometer, or you can approximate by testing with your finger. Use a milk frother, French press or whisk to froth the milk until it’s very foamy (or shake it in a covered jar). For a mocha you’ll want a good amount of froth. We recommend reading How to Froth Milk if this is your first time frothing. For the French press method, note that it’s useful to have at least 1 cup to have more milk to work with: this makes enough for 2 drinks.
Swirl the milk container a few times. Pour milk and foam into center of the chocolaty espresso. If desired, top with chocolate shavings for garnish.