Ingredients
For the Mocha
- 2 shots espresso, about 2 ounces, freshly brewed
- 1 cup whole milk
- 1 1/2 tablespoons chocolate syrup
- 1 1/2 tablespoons toasted marshmallow syrup
For the Toppings
- 1/4 cup whipped cream
- 6 mini marshmallows
- 1 teaspoon chocolate syrup, for drizzling
- 1 teaspoon finely shaved semisweet chocolate
Instructions
- Brew the Espresso: Brew 2 shots of espresso, totaling about 2 ounces, directly into a serving mug. If you don’t have an espresso machine, substitute with 1/2 cup very strong brewed dark roast coffee to maintain bold flavor.
- Make the Chocolate Marshmallow Milk: Pour 1 cup of whole milk into a small saucepan. Add 1 1/2 tablespoons each of chocolate syrup and toasted marshmallow syrup. Heat over medium-low heat while whisking gently for 3 to 4 minutes, ensuring the milk becomes hot but does not boil. Optionally, froth the warm mixture using a handheld frother for 15 to 20 seconds to create a lighter texture.
- Build the Mocha: Slowly pour the warm chocolate-marshmallow milk into the mug with espresso. Stir gently until fully combined and creamy chocolate-brown in color.
- Add the Toppings: Top the mocha with 1/4 cup whipped cream. Arrange 6 mini marshmallows on top, and if desired, toast them lightly with a kitchen torch until golden. Drizzle with 1 teaspoon chocolate syrup and sprinkle 1 teaspoon finely shaved semisweet chocolate. Serve immediately while hot and the whipped cream is fluffy.
Notes
- Use dark roast coffee if espresso is unavailable for a richer taste.
- Do not boil the milk to avoid scalding; keep it steaming hot.
- Optional to toast mini marshmallows with a kitchen torch for enhanced flavor.
- Handheld frother can be used to achieve café-style frothy texture.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
