If anything can improve the steamy combo of strong espresso and intense chocolate, it's the dash of cinnamon in the signature mocha. Note: You can replace the espresso with double-strength coffee, using twice the recommended amount of ground coffee when brewing it.

Adapted from Baked: New Frontiers in Baking, by Matt Lewis and Renato Poliafito, copyright © 2008. With permission of the publisher, Stewart, Tabori & Chang.

This recipe is one of the most decadent (retro) desserts we found in a tiny Brooklyn bakery.
Servings: Serves 2
  • 1/4 cup plus 2 Tbsp. dark unsweetened cocoa powder
  • 1/4 cup sugar
  • 1 tsp. cinnamon , plus more for garnish
  • 2 long shots (1/2 cup) freshly brewed espresso
  • 2 cups whole milk
  • Whipped cream (optional)
  • Directions
    In a small heatproof bowl, whisk together cocoa powder, sugar, and cinnamon. Slowly add the hot espresso and whisk until mixture is smooth.

    In a medium saucepan, heat milk over medium heat, about 5 minutes or until it begins to simmer. Add espresso mixture and whisk until combined. Stirring constantly, bring mixture to a boil (about 5 minutes), then remove from heat.

    Divide mocha evenly between 2 mugs. If desired, add whipped cream so that it forms a heart shape on top and sprinkle with cinnamon. Serve immediately.


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