A mocha is a latte with chocolate in it: espresso, steamed milk and chocolate syrup, sauce or powder, often finished with whipped cream. It is also called a caffe mocha, cafe mocha or mochaccino, and it sits somewhere between a coffee drink and a hot chocolate.
This guide covers what goes into a mocha, how it differs from a latte and from hot chocolate, how to make one at home and how to choose the chocolate. If you are torn between two drinks, our mocha vs latte and cappuccino vs mocha guides compare them head to head.
The short answer: what is a mocha?
- Espresso: one or two shots.
- Chocolate: 1 to 2 tablespoons of syrup or sauce, or about 1 tablespoon of cocoa powder with sugar.
- Milk: about 6 to 8 oz of steamed milk.
- Topping: whipped cream is common but optional.
- Size: about 8 to 16 oz.
- Caffeine: about 63 mg per shot, and the chocolate adds only a trace.
The easiest way to picture it is a latte with chocolate stirred in, or a hot chocolate with espresso added.
Why is it called a mocha?
Mocha is a port city in Yemen (Al Mokha) that was one of the main places coffee was shipped from for centuries, and coffee from there became known by the port’s name. Yemeni coffee is often described as having a chocolatey note, and Mocha Java, a blend of Yemeni and Javanese beans, is one of the oldest named coffee blends. The chocolate drink took the name later, because coffee and chocolate together taste like that old flavor idea.
Mocha vs latte vs hot chocolate
| Drink | Espresso | Chocolate | Milk | What it tastes like |
|---|---|---|---|---|
| Mocha | 1 to 2 shots | Yes | Steamed | Coffee and chocolate together |
| Latte | 1 to 2 shots | No | A lot, steamed | Smooth, milky coffee |
| Hot chocolate | None | Yes | Hot milk | Chocolate only |
| White chocolate mocha | 1 to 2 shots | White chocolate sauce | Steamed | Sweet, creamy, mild coffee |
If you want the version with white chocolate, we cover it in our white chocolate mocha recipe.
How to make a mocha at home
You need espresso, milk and chocolate. A strong moka pot coffee works if you do not have an espresso machine.
- Add the chocolate to the cup: 1 to 2 tablespoons of syrup or sauce, or 1 tablespoon of cocoa powder and 1 tablespoon of sugar.
- Pour in a hot double shot of espresso and stir until the chocolate dissolves into a smooth base.
- Steam or heat 6 to 8 oz of milk until hot but not boiling, around 150°F (65°C).
- Pour the milk into the cup, holding back the foam with a spoon, then spoon the foam on top.
- Add whipped cream if you want the coffee-shop version.
The method is the same as a latte, with the chocolate stirred into the espresso first. Our guide to making a latte at home covers the milk side in detail, and how to froth milk has the wand and handheld methods. No espresso machine? Making espresso without a machine explains the alternatives.
Mocha ratios by size
| Size | Espresso | Chocolate syrup | Steamed milk |
|---|---|---|---|
| 8 oz (small) | 1 shot | 1 tablespoon | 5 to 6 oz |
| 12 oz (medium) | 1 to 2 shots | 1 1/2 tablespoons | 8 oz |
| 16 oz (large) | 2 shots | 2 tablespoons | 10 to 11 oz |
If you use cocoa powder instead of syrup, use about half the amount by volume and add sugar to taste, since unsweetened cocoa is much more concentrated.
Choosing the chocolate
| Type | Good for | Watch out for |
|---|---|---|
| Chocolate syrup or sauce | Speed and easy stirring | Very sweet, and some taste artificial |
| Cocoa powder and sugar | Control over sweetness and a deeper flavor | Needs stirring into hot espresso or it clumps |
| Melted dark chocolate | The richest, most dessert-like mocha | Needs hot espresso and a good stir to melt |
The coffee matters as well. A medium-dark roast with chocolate or nutty notes is a natural match, and our best coffee beans with chocolate notes roundup is a good place to look. Very acidic light roasts can clash with the chocolate.
Fixing a mocha that does not taste right
- Gritty or clumpy: cocoa powder was added to cold or lukewarm liquid. Dissolve it in the hot espresso first, then add the milk.
- Too sweet: use less syrup, or switch to unsweetened cocoa with a small amount of sugar.
- The coffee disappears: the chocolate is overpowering the espresso. Use a double shot, or less chocolate.
- Chocolate sinks to the bottom: stir once more after adding the milk, because syrup is dense and settles.
For a dairy-free mocha, barista-style oat milk steams well and tastes neutral next to chocolate. For less sugar, choose unsweetened cocoa and skip the whipped cream.
Mocha variations
- Iced mocha: pour the chocolate and espresso over ice and add cold milk. Our iced latte guide covers the method.
- White chocolate mocha: white chocolate sauce in place of dark. See our white chocolate mocha recipe.
- Peppermint mocha: a splash of peppermint syrup added to the chocolate, usually served in winter.
- Mocha Frappuccino: the blended, iced, whipped-cream version. See what a Frappuccino is.
- Mochaccino: a mocha made with more foam, closer to a cappuccino. The name is used loosely, so it varies by cafe.
Caffeine in a mocha
The caffeine comes from the espresso, at about 63 mg a shot on average. Chocolate adds only a trace, so a mocha has about the same caffeine as a latte with the same number of shots. A plain hot chocolate has far less. Our espresso caffeine guide and latte caffeine guide have more detail.
The bottom line
A mocha is espresso, steamed milk and chocolate: a latte that tastes like dessert. Make it at home with cocoa powder if you want to control the sugar, or with syrup if you want it fast. For more sweet coffee drinks, see our coffee drinks section.
Frequently Asked Questions About Mochas
Espresso, steamed milk and chocolate syrup, sauce or cocoa powder. Most cafes top it with whipped cream.
A mocha has chocolate and a latte does not. Both use espresso and steamed milk, but a mocha is sweeter and tastes of chocolate.
Not by caffeine. The espresso is the same and the chocolate adds only a trace, so a mocha with the same number of shots has about the same caffeine as a latte.
No. Hot chocolate has no espresso. A mocha is a hot chocolate with a shot or two of espresso added, so it tastes of coffee as well.
It can. Chocolate syrup and whipped cream add sugar quickly, and a large cafe mocha can hold much more sugar than a plain latte. Making it at home with cocoa powder lets you control how much goes in.
It is a mocha made with a thicker layer of milk foam, more like a cappuccino. The two names are often used for the same drink, so it varies by cafe.
Megan Cunningham
Contributor
Tests everything in an ordinary kitchen on affordable gear.