 Caffè mocha with a layer of espresso | |
| Alternative names | Mocaccino, mochaccino, mochachino |
|---|---|
| Type | Beverage (hot and iced),milk coffee |
| Place of origin | Italy |
| Main ingredients | Chocolate,espresso, and hotmilk |
| Variations | White caffè mocha |
Acaffè mocha (/ˈmɒkə/MOK-ə or/ˈmoʊkə/MOH-kə), also calledmocaccino (Italian:[mokatˈtʃiːno]), is achocolate-flavoured variant ofcaffè latte,[1] commonly servedwarm or hot in aglass rather than amug. Other commonly used spellings aremochaccino[2] and alsomochachino. The name is derived from the city ofMokha inYemen, which was one of the centres of earlycoffee trade.[3] The name is sometimes shortened to justmocha.
The name "mocha" is derived from the Yemeni port ofMokha, which was a port well-known for its coffee trade from the 15th to 17th century,[4] and where small quantities of fine coffee grown in the hills nearby was exported.[5] When coffee drinking culture spread to Europe, Europeans referred to coffee imports from Arabia as Mochas, even though coffee from Yemen itself was uncommon and frequently mixed with beans fromAbyssinia, and later coffee fromMalabar or theWest Indies were also marketed as Mocha coffee.[5][6]
The coffee drink today called "mocha", however, is made by adding chocolate, and some believe that this is the result of confusion caused by the chocolate flavor that may sometimes be found in Yemeni coffee.[7] Chocolate has been combined with coffee after chocolate drink was introduced to Italy in the 17th century; inTurin, chocolate was mixed with coffee and cream to producebavareisa, which evolved in the 18th century intobicerin served in small clear glass where its components may be observed as three separate layers.[8] However, prior to the 1900s, Mocha referred to Yemeni coffee; its meaning began to change around the turn of the 20th century, and recipes for food such as cakes that combined chocolate and coffee that referenced mocha began to appear. In 1920, a recipe for a "Chilled Mocha" was published with milk, coffee and cocoa as ingredients.[7]
Like caffèlatte, caffè mocha is based onespresso and hot milk but with added chocolate flavouring and sweetener, typically in the form ofcocoa powder and sugar. Many varieties usechocolate syrup instead, and some may containdark ormilk chocolate.
Caffè mocha, in its most basic formulation, can also be referred to ashot chocolate with (e.g., a shot of) espresso added. Likecappuccino, caffè mochas typically contain the distinctive milk froth on top; as is common with hot chocolate, they are sometimes served withwhipped cream instead. They are usually topped with a dusting of eithercinnamon, sugar or cocoa powder, andmarshmallows may also be added on top for flavour and decoration.[9]
A variant is white caffè mocha, made withwhite chocolate instead of milk or dark.[10] There are also variants of the drink that mix the two syrups; this mixture is referred to by several names, including black-and-white mocha, marble mocha, tan mocha, tuxedo mocha, and zebra mocha.
Another variant is a mochaccino which is an espresso shot (double) with either a combination of steamed milk and cocoa powder or chocolate milk. Both mochaccinos and caffè mocha can have chocolate syrup, whipped cream and added toppings such as cinnamon, nutmeg or chocolate sprinkles.[11] French White Mocha is another name for Mochaccino, without cinnamon powder.
A third variant on the caffè mocha is to use a coffee base instead of espresso. The combination is coffee, steamed milk, and added chocolate. This is the same as a cup of coffee mixed with hot chocolate. Thecaffeine content of this variation is equivalent to that of thecoffee it includes.
The caffeine content is approximately 430 mg/L (12.7 mg/US fl oz), which is 152 mg for a 350 mL (12 US fl oz) glass.[12]
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