Storecupboard Mocha Coffee

Missing your favourite coffee shops' mochas? During lockdown I've perfected this home-made version, and you probably have everything you need to make one now... 

Mochas are my weakness. I just love that velvety hot chocolate with the little roasty sting of a strong espresso. I love them. 

And while I'm home in lockdown, with no coffee shops open, I started to experiment. And after tweaking with the chocolate/coffee ratio I'm pleased to share my recipe so you can make one yourself. Enjoy! 

Storecupboard Mocha
Serves 1
2 heaped teaspoons instant espresso powder
half a mug of milk
3 teaspoons hot chocolate powder (I use Cadbury's drinking chocolate powder but use your favourite)

Spoon the espresso powder into an espresso cup so you get the right measure of coffee. 

Pour the milk into your mug, half-full. Heat the milk gently in a small saucepan. Swirl in the hot chocolate powder and continue to heat and stir until the hot chocolate part of your mocha is at your desired temperature. 

Boil the kettle. Add the hot water onto your espresso powder in the espresso cup and stir. Pour the freshly made espresso into your hot chocolate mixture, stir, and then pour into mug.