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Marocchino in a small clear glass showing cocoa-dark espresso under a cap of white milk foam on a marble saucer

Homemade Marocchino: Espresso, Cocoa and Milk Foam

A two-glass Marocchino with cocoa, fresh espresso, and warm milk foam, ready in 10 minutes with a saucepan and a handheld frother.
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Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Drinks
Cuisine: Italian (Piedmont Region)
Calories: 56
Ingredients Method Notes

Ingredients
  

  • 2 espresso shots (60 ml); freshly pulled, 30 ml per glass
  • 2 1/2 tsp unsweetened cocoa powder 2 tsp for the glasses, 1/2 tsp for dusting
  • 2 tsp granulated sugar optional
  • 100 ml whole milk cold, straight from the fridge

Method
 

  1. Spoon 1 tsp cocoa powder and 1 tsp sugar into each of two dry 110 ml / 4 oz heat-safe glasses.
  2. Pull one 30 ml espresso shot directly into each glass, or divide 60 ml of strong moka pot coffee between them. Stir with a teaspoon for 10 seconds until the cocoa dissolves into a glossy, thin paste.
  3. Pour the cold milk into a 1 L / 1-quart saucepan and warm it over low heat for 2 to 3 minutes, stirring, until it reaches 60 C / 140 F and steams without simmering. Pour it into a 250 ml / 1-cup tall jug.
  4. Froth the milk with a handheld frother, keeping the head just under the surface, for 20 to 30 seconds until the volume roughly doubles and it looks like wet paint. With a steam wand, steam it in a small pitcher to the same temperature. Tap the jug on the counter to knock out large bubbles.
  5. Hold a teaspoon just above each glass and slide the foam over the espresso until it reaches the rim. Dust each glass with 1/4 tsp cocoa through a small sieve and serve within 5 minutes.

Notes

  • Serve within 5 minutes of adding the foam, before it starts to loosen.
  • Use heat-safe glasses of about 110 ml so the foam sits just at the rim.
  • Stir the cocoa into the espresso for 10 seconds so no dry powder floats up.
  • Warm the milk gently over low heat and stir, so it doesn't scorch on the bottom.