Coffee with cocoa and milk - moccachino

Step-by-step cooking

1. Step 1:

   

   How to make a delicious three-layer coffee with cocoa and milk, or mochachino? It's not that hard. First, prepare the necessary ingredients according to the list. The first layer in a non-alcoholic moccachino usually consists of melted chocolate or cocoa. I will prepare the second option. I give the calculation for one serving so that you don't get confused in the numbers, what, where and when to pour. For clarity, she cooked for two servings at once. You just need to increase all the ingredients by 2.

2. Step 2:

   

   Pour 50 ml of water into a saucepan. Pour in the cocoa. Stir until smooth. Put on a slow fire and, stirring, bring to a boil. Pour in a couple of tablespoons of milk from the total amount, add sugar. You can adjust the amount of sugar to your liking. Cook, stirring, until thickened. The density of cocoa should be greater than the density of coffee and milk. This is necessary so that the cocoa layer remains at the bottom of the glass. Remove the cocoa from the heat and cool.

3. Step 3:

   

   Pour ground coffee into the jezva, pour in the remaining 90 ml of water and mix. Put on a slow fire and bring to a boil. When the coffee boils, strain it through a fine strainer, return to the fire and bring it to a boil again.

5. Step 4:

   

   Prepare milk in parallel with coffee brewing. Pour the remaining milk (about 70 ml) into the saucepan. Put on a small fire and preheat to a temperature of 60-65 °. Milk should be hot, but not boiling and colder than coffee.

6. Step 5:

   

   Beat cold cream with powdered sugar to a density. When turning the bowl over, the cream should not fall out of it. If you have store-bought whipped cream from a can, you can skip this step.

7. Step 6:

   

   Pour the cooled cocoa into a transparent Irish glass with a handle. Pour the warmed milk on top. Carefully pour a portion of hot coffee over the milk with a knife or spoon. Decorate the top of the drink with whipped cream and, if desired, chocolate syrup. You can enjoy it. Bon appetit!