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How to Make Delicious Warm Mocha Coffee (Recipe)

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Mocha has the most interesting story in the realm of coffee, and we bet you’ve never heard this one. Why do we call coffee and chocolate-flavored drinks mocha?

Mocha is a port city at the southern end of the Arabian Peninsula, in Yemen. Between the 15th century and the early 18th century, all coffee came from Mocha, and those were glorious days, my friend.

The intense flavor of mocha beans could be described as chocolaty which is why it became one of Europe’s favorites. 

When the old continent met the American cacao bean for the first time, they instantly associated the flavor profiles, and the term mocha became linked to chocolate-infused brews. People soon added chocolate to their coffee to make it taste more like mocha coffee.

Mocha coffee is immensely popular, sure, but it’s not always good. People mixing so-so coffee with chocolate syrup in an overly sweet mixture does not make Mocha any favors.

To make good mocha coffee, you need both good coffee and good chocolate. If any of them fails, the combination fails too.


What coffee should I use for Mocha?

For the authentic experience, it would be very cool to get your hands on authentic Yemeni coffee and trust us; it’s out there. Sadly, the region is not politically stable, making your endeavor hard to achieve.

Any Arabica coffee from a high altitude region, though, should do the trick. Ethiopian coffee, for example, could be the closest thing to the real deal.

Then there’s the chocolate...

Chocolate syrup is tasty, sure, and makes a good cup of Mocha, but it’s far from being your best choice. Why? You can’t adjust the sweetness without sacrificing chocolate flavor.

Once you realize that you can flavor your coffee with chocolate and sweeten it later, the gates of mocha heaven open for you, and you’re one step closer to the perfect mocha coffee.

Unsweetened cocoa powder is what you’re looking for. It will add an enticing chocolate flavor to your coffee, which you can sweeten later to taste. 

So, here’s the deal: Dark roast high altitude Ethiopian coffee and unsweetened cocoa powder make the best cup of Mocha you’ll ever have. 

The final ingredient is milk, and for the job, we love the creaminess of half and half.

If you’re ready, let’s make a mean cup of mocha coffee that would make the ancient  Yemeni coffee traders proud.

How to Make It

  • Prep Time4 min
  • Cook Time1 min
  • Total Time5 min
  • Serving Size1
  • Energy322 cal



Warm up the half and half without foaming.


Brew one shot (1 oz) of coffee.


Pour the cocoa powder into a mug, pour the coffee, and the half and half.


Sweeten to taste and stir.


Add some whipped cream (optional).


Garnish with dusted cocoa powder.



  • Nutrition Facts

  • Serving Size1
  • Amount per serving
  • Calories322
  • % Daily Value*Standard DV
  • Total Fat28.2 g78 g36.15%
  • Saturated Fat17.5 g20 g87.5%
  • Cholesterol89 mg300 mg29.67%
  • Sodium100 mg2300 mg4.35%
  • Total Carbohydrate12.3 g275 g4.47%
  • Dietary Fiber1.2 g28 g4.29%
  • Total Sugars2 g
  • Protein7.9 g50 g15.8%
  • Vitamin D (Cholecalciferol)0 IU800 IU0%
  • Calcium258 mg1300 mg19.85%
  • Iron1 mg18 mg5.56%
  • Potassium382 mg4700 mg8.13%
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