Caffe Mocha

The grown-up version of a hot chocolate.

Nobody orders their first mocha for the espresso — they order it for the chocolate. Then one day a few months later they notice that what they're actually tasting is the espresso cutting through the chocolate, and the whole thing starts to make sense. This is that drink. The one that got half our regulars hooked on espresso in college.

Tasting Notes

• Flavor: dark Ghirardelli chocolate, espresso cutting through, cocoa dust on the rim
• Body: creamy, dense from the chocolate sauce
• Finish: chocolate on the front, espresso on the back

How We Build It

Two pumps dark chocolate sauce for the 12oz, three for the 16oz, built into the cup before the shots go in so the chocolate stays fully dissolved. Whole milk steamed to just under 150°F; drizzle lattice on top of the foam; cocoa dust around the rim of the cup. Whipped cream is optional and not default — ask the barista to add it, we won't be offended.

Perfect For

The first "serious" coffee drink for someone who's never ordered anything but a mocha. Cold afternoons when you want warmth and something to eat at the same time. Pairs beautifully with anything citrus — orange scone, lemon bar — the acid in the fruit lights up the dark chocolate.