Double-Shot Mocha

Preparation

Baking Directions:

Using your home coffee grinder, grind your espresso beans to a fine powder.

If you are grinding it at the grocery store, use the “fine” setting or tell your coffee vendor to grind it for a stovetop espresso pot.

Fill the bottom compartment of your stovetop espresso pot with water, slip your espresso pot’s fine-holed strainer into place, and fill it up with ground coffee.

Screw the top of the espresso pot snugly onto the base, and place it on a stovetop burner set to “high.”

Heat milk in saucepan on “low.”

When the milk begins to simmer, use a hand-held electric latte foamer to froth the milk.

If you don’t have a foamer, use a whisk.

  When the froth becomes fluffy but dense, remove the saucepan from the heat and set aside.

  Spoon the powdered chocolate into a mug.

When you hear the coffee stop percolating (it should take about three minutes), turn off the burner and pour your espresso into the mug, filling it about halfway.

Using a spoon, give it a vigorous stir to dissolve the chocolate.

Using a tablespoon to hold back the foam, pour the milk into the mug.

When it is nearly full, use the spoon to add a dollop of foam on top.

Sprinkle on a pinch of cocoa, and enjoy.