Hazelnut Mocha

Name: Hazelnut Mocha
Cook time: 7 min
Yield: 2 servings
Cuisine: american
Ingredients: 60 ml espresso brewed; 6 g unsweetened cocoa powder none; 30 ml hazelnut syrup none; 30 ml water for rinsing equipment; 300 ml whole milk for steaming; 0.5 g fine salt none; 40 g whipped cream lightly sweetened; 14 g hazelnuts roughly chopped

An American-style mocha that combines espresso, cocoa, hazelnut syrup, and steamed milk, then finishes with whipped cream and chopped hazelnuts. The water is used to rinse the steaming pitcher or whisk and is not part of the drink itself.

By Julienne

Cook time: 7 minutes

Servings: 2

Ingredients

60 ml espresso brewed
6 g unsweetened cocoa powder none
30 ml hazelnut syrup none
30 ml water for rinsing equipment
300 ml whole milk for steaming
0.5 g fine salt none
40 g whipped cream lightly sweetened
14 g hazelnuts roughly chopped

Instructions

Brew 60 ml espresso and divide it between two heatproof mugs. Stir 3 g cocoa powder and 15 ml hazelnut syrup into each mug until the cocoa dissolves. The espresso mixture looks smooth and uniformly dark, with no dry cocoa streaks.
If needed, use 30 ml water to rinse the steaming pitcher or whisk, then discard the rinse water. Heat 300 ml whole milk with 0.5 g salt until steaming hot, about 65 to 70°C, then froth it until foamy. If using a saucepan, keep the milk below a simmer. The milk is hot, steamy, and has a light foam on top but has not boiled.
Pour the steamed milk evenly into the two mugs and spoon the foam over the top. Finish each mug with 20 g whipped cream and 7 g chopped hazelnuts. Each drink is crowned with cream and hazelnuts and can be served immediately.