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Café mocha takes its name from the Red Sea coastal town of Mocha in Yemen. Mocha was a major sea port for coffee export in the 15th century.

A derivative of Latte, a Mocha differs from place to place. In classic Italian-American espresso cuisine a caffe Mocha is one serving (ideally 1 1/4 ounces) of espresso, mixed with about 2 ounces of very strong hot chocolate, topped with hot frothed milk. The milk is added last, and the whole thing is usually served in an 8-ounce mug.

Another variation of mocha uses chocolate syrup, coating the bottom of the cup. About an ounce worth of sauce for a 12oz drink. Brew the shots of espresso right on top, give it a quick stir, add steamed, lightly foamed milk on top of that and then the coup de grace is a generous splodge of whipped cream to finish.






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