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. The caffeine content of this variation would then be equivalent to the coffee choice included. This is the same as a cup of coffee mixed with hot chocolate. The combination would then be coffee, steamed milk, and the added chocolate. Ī third variant on the caffè mocha is to use a coffee base instead of espresso. Both mochaccinos and caffè mocha can have chocolate syrup, whipped cream and added toppings such as cinnamon, nutmeg or chocolate sprinkles. 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.Īnother variant is a mochaccino which is an espresso shot (double) with either a combination of steamed milk and cocoa powder or chocolate milk. A mocaccino mocha in New ZealandĪ variant is white caffè mocha, made with white chocolate instead of milk or dark. They are usually topped with a dusting of either cinnamon, sugar or cocoa powder, and marshmallows may also be added on top for flavour and decoration. Like cappuccino, caffè mochas typically contain the distinctive milk froth on top as is common with hot chocolate, they are sometimes served with whipped cream instead. Many varieties use chocolate syrup instead, and some may contain dark or milk chocolate.Ĭaffè mocha, in its most basic formulation, can also be referred to as hot chocolate with (e.g., a shot of) espresso added. Like caffè latte, caffè mocha is based on espresso and hot milk but with added chocolate flavouring and sweetener, typically in the form of cocoa powder and sugar. Characteristics A caffè mocha with milk, Arabica Mocha espresso, milk froth, chocolate syrup, and various toppings, served with Amaretto cookie In 1920, a recipe for a "Chilled Mocha" was published with milk, coffee and cocoa as ingredients. However, prior to 1900s, Mocha referred to Yemeni coffee, and 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. Chocolate has been combined with coffee after chocolate drink was introduced to Italy in the 17th century in Turin, chocolate was mixed with coffee and cream to produce bavareisa, which evolved in the 18th century into bicerin served in small clear glass where its components may be observed as three separate layers. The drink nowadays called "mocha", however, has chocolate in it, and some believe that this is the result of confusion caused by the chocolatey tone that may sometimes be found in Yemeni coffee. 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 from Abyssinia, and later coffee from Malabar or the West Indies were also marketed as Mocha coffee. The name "mocha" is derived from the Yemeni port of Mokha, which was a port well-known for its coffee trade from the 15th to 17th century, and where small quantities of fine coffee grown in the hills nearby was exported. Like latte, the name is commonly shortened to just mocha. The name is derived from the city of Mokha, Yemen, which was one of the centres of early coffee trade. Other commonly used spellings are mochaccino and also mochachino. A caffè mocha (Arabic: موكا) ( / ˈ m ɒ k ə/ or / ˈ m oʊ k ə/), also called mocaccino ( Italian: ), is a chocolate-flavoured warm beverage that is a variant of a caffè latte ( Italian: ), commonly served in a glass rather than a mug.
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