This recipe comes from Emily’s coffee guy, John Clark of the Vienna Coffee Company. John is a chemical engineer who, fortunately for all of his contentedly addicted customers, segued into coffee roasting. His coffees—and teas—are fabulous. This mocha will put a smile in your eyes and a song in your heart. SAM
1/2 ounce plus 1 teaspoon Ghirardelli Sweet Ground Chocolate and Cocoa Syrup, divided
1/2 ounce plus 1 teaspoon Ghirardelli Creamy Caramel Syrup, divided
1/2 ounce Monin Swiss Chocolate Syrup
2 (1-1/2 ounce) shots fresh hot espresso
10 ounces steamed milk (150 to 160 degrees F)
Whipped cream, slightly sweetened
Biscotti or Cocoa Drops
In a 16-ounce mug, stir together the three syrups with the espresso, mixing well. Pour the steamed milk to within 1/2 inch of the top (no foam) fast enough to gently blend the mocha and milk. DO NOT STIR AGAIN. Crown with whipped cream across the entire mug. Drizzle ribbons of Ghirardelli Caramel in one direction and Ghirardelli Sweet Chocolate in the other to create a plaid pattern. Top with a cherry and serve with crisp biscotti or Cocoa Drops.
Makes 1 (16-ounce) serving.