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Scratch Mocha Sauce Café Mocha
Rachel Kim

Scratch Mocha Sauce Café Mocha

This first scratch syrup recipe is really a pourable mocha sauce: cocoa blooms in hot water before sugar dissolves, preventing dusty clumps. The bittersweet sauce is strong enough to stand up to espresso and milk without tasting like bottled chocolate topping. One batch makes about eight café mochas and keeps for the week.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup granulated sugar
  • Pinch of kosher salt
  • 3/4 cup hot water
  • 1 tsp vanilla extract
  • 16 shots espresso or 2 2/3 cups strong coffee
  • 6 cups milk
  • Whipped cream optional

Method
 

  1. Whisk cocoa, sugar and salt in a saucepan, then gradually whisk in hot water.
  2. Bring to a gentle simmer for 3 minutes, whisking until glossy, and remove from heat.
  3. Stir in vanilla, cool the mocha sauce and refrigerate any portion not used immediately.
  4. For each drink, put 2 tablespoons sauce and 2 espresso shots in a mug.
  5. Heat and froth 3/4 cup milk, pour it into the mug and add whipped cream if desired.