This mocha macchiato recipe combines the richness of espresso, the indulgence of chocolate and the creaminess of milk in one heavenly coffee drink.
If you’re an espresso drinker, you’ll love this delicious twist on the classic. And if you’re a chocolate lover, you’ll find espresso to be the perfect companion.
With only three ingredients, I’ll show you how you can have a coffee shop quality bev right at home at a fraction of the cost. And the best part? You won’t even need a fancy espresso machine!
What’s a Mocha Macchiato?
A mocha macchiato consists of three components:
The term macchiato translates to “stained” or “marked” in Italian, and references how the dark espresso stains the creamy milk foam.
A mocha macchiato differs from the popular iced coconut milk mocha macchiato (an old Starbucks favorite) in a few ways:
- First, this is a hot beverage and the Starbucks coconut milk mocha macchiato recipe is an iced beverage.
- Second, we’re using whole milk for this macchiato and the iced version uses coconut milk.
- Third, we’re layering our ingredients in the opposite way. Here, we’ve got the milk on top of the espresso. And in the coconut mocha macchiato, the espresso is on top of the milk.
What’s in this Mocha Macchiato Recipe
Three simple ingredients is all you’ll need to create this yummy espresso drink:
- Brewed espresso or very strong coffee
- Whole milk. You could probably use 2% milk, but I am not sure that skim milk would froth as well. Needs a little fat.
- Chocolate syrup
How to make a Mocha Macchiato
Brew the Espresso
Set up your espresso cup by pouring chocolate syrup on the bottom. Then, brew your espresso.
The number of espresso shots you use is up to you. There are four shots (4 oz.) in the photo here, but 2 shots of espresso is more common.
Pour your hot espresso into the cup.
For alternative ways to make delicious espresso without a fancy machine, keep reading below.
Steam the Milk
If you have an espresso maker with a milk frother attachment, you can use it to steam cold milk.
Place the frother attachment just underneath the surface of the milk without going too deep. When the cup of milk becomes almost too hot to handle, you’ll know that it’s ready to froth.
You can also steam the milk in a small saucepan on the stove, watching it carefully so that it doesn’t boil over and scorch. The microwave also works, in a pinch.
However you heat your milk, the most important point is that the milk must be at least 150 degrees for the frothing to result in milk foam. Get it nice and hot!
Make the Milk Foam
The easiest way to make milk foam at home is to use a handheld frother. And, I mean, who doesn’t have one of those these days?
Make sure you froth the milk while it’s very hot. If your milk isn’t at least 150 degrees, you won’t be able to create the milk foam!
If you don’t have a handheld frother, pour the hot milk into a French press coffee maker and plunge up and down vigorously until foam forms.
Carefully spoon the foam on top of the espresso. It should float on top and not sink in. All that’s left to do now is enjoy!
What if you don’t have an espresso machine?
No espresso maker? No problem. Here are alternative ways to get it done:
- Instant Espresso: Dissolve instant espresso powder in hot water to create a concentrated coffee. I keep espresso powder on hand to use in many cookie and baking recipes, and it’s an easy way to create the base for macchiatos.
- Stovetop Moka Pot: A stovetop moka pot is a classic Italian coffee pot that can produce a strong, espresso-like coffee. It might not be true espresso, but it’s a great option for home brewing.
- French Press: While traditionally used for making coffee, a French press can be used to brew a strong coffee concentrate that can serve as the base for your macchiato.
- Aeropress: The Aeropress is a versatile coffee maker that can produce a concentrated coffee shot akin to espresso. It’s a popular choice among home baristas.
- Nespresso Machine: Another popular choice, you can have espresso in just the press of a button if you choose the right capsule.
VARIATIONS ON THIS ICED MOCHA MACCHIATO RECIPE
Now that you know the basics of the mocha macchiato, you can get creative with the flavors to suit your mood. Create a new drink for every day with some of these ideas:
- White Chocolate Mocha Macchiato: Swap out the traditional dark chocolate syrup for white mocha sauce, resulting in a sweeter and creamier version of the drink. A white mocha drizzle complements the coffee’s bitterness with its velvety smoothness.
- Caramel Macchiato: Incorporate the rich notes of caramel to your macchiato by replacing the chocolate syrup with caramel sauce. A little caramel drizzle adds an extra layer of complexity and sweetness to the drink.
- Plant-Based Mocha Macchiato: If whole milk isn’t your thing, try a variety of milk alternatives like almond milk, cashew milk, soy milk, oat milk or creamy coconut milk instead.
- Iced Mocha Macchiato: Put it on ice! But start with the milk first, and then pour the espresso over top.
- Marble Mocha Macchiato: Get the best of both worlds by starting with white chocolate sauce, then espresso and milk, and top it off with chocolate drizzle.
WHAT IS CONSIDERED A “SHOT” OF ESPRESSO?
In the bartending world, one shot is equal to 1.5 ounces. But in the barista world, one shot is equal to just one ounce. So how many espresso shots should you use for this mocha macchiato? The answer is two.
Ideally, you want your mocha macchiato to be half espresso and half milk foam. The measurements listed in the recipe card below will give you that 50/50 split, resulting in the perfect balance of creaminess and espresso flavor.
I hope you love this delicious blend of espresso and chocolate! And when you make this mocha macchiato, I’d love to hear about it. Drop a rating or leave a comment below. Enjoy!
For more fun drink recipes, try these:
- Iced Mocha Macchiato Recipe (Starbucks Copycat)
- Apple Cider Ice Cream Floats
- Easy Mango Smoothie Recipe (No Yogurt or Dairy)
How to Make a Mocha Macchiato (Easy Coffee Recipe)
- 4 oz. brewed espresso
- 1/4 cup whole milk
- 1 Tbsp. chocolate syrup
- Drizzle chocolate sauce into the bottom of an espresso mug.
- Brew the espresso. Pour espresso over the chocolate syrup.
- Steam the milk to at least 150 degrees and doubled in volume. If desired, use a frother to create additional volume. Spoon the milk foam over the espresso.