Chocolate and coffee are a match made in heaven. These two ingredients are both delicious and versatile. Chocolate comes in a variety of origins, flavors, and intensities. The same for coffee; there is always a roast, brew, or origin that suits one’s preferences. This means that there are even more brilliant combinations of chocolate and coffee. These dreamy chocolate coffee recipes go beyond your regular mocha latte.
Whether you prefer super dark chocolate or creamy milk chocolate, there is a choco-coffee pairing for you. And, all these drinks can be made with staple pantry items that are super accessible. We all have some cocoa powder stored somewhere in our kitchen. Even if you don’t, it is a great investment and an affordable find at almost any grocery store.
Check out these dreamy chocolate coffee recipes to satisfy any and all chocolate needs.
Just a dash of chocolate
The Classic: Caffe Mocha
We must recognize and commend the caffe mocha. The fundamental drink of everyday chocolate-coffee needs. It originated from the port city of Mocha, in Yemen. Yemen is said to be the first place to ‘commercially’ cultivate coffee plants centuries ago. This led to an abundance of coffee beans exported from their main port city Mocha. Mocha drinks can now be found and enjoyed worldwide. This is our bulletproof recipe for a homemade mocha latte. And, there is no need to purchase premade mocha syrup. This drink can also be made iced if you are looking for a more chilled beverage.
What you’ll need:
- 2 shots of espresso
- ½ cup whole milk
- 2 teaspoons cocoa powder
- 1-2 teaspoons cane sugar or honey (adjust for your desired sweetness!)
- Dark or milk chocolate shavings
Method:
- Place cocoa powder and sugar into your cup. Mix them together.
- Brew espresso into your cup. Once brewed, mix the espresso gently until it is a little foamy and forms a ‘crema.’
- Foam milk like you would for a cappuccino, creating a couple of inches of foam.
- Pour milk into your cup. Garnish with chocolate shavings
Chocolate Cold Brew
This is the cold brew you have been dreaming of. With the little addition of spice, the chocolate and coffee bloom nearly perfectly in this brew. And, this coffee recipe does most of the work itself too. You can rely on this coffee all week long. Make this delicious cold brew ahead of time so that you have readily available chocolatey goodness all week long. Just increase the recipe according to your week-long coffee needs. Frozen coffee drinks for hot days are the perfect way to keep cool while enjoying your favorite flavors. You can experiment with different ingredients like vanilla or caramel to elevate the taste even further. These refreshing beverages are sure to impress friends and family during summer gatherings.
What you’ll need:
- 4 tablespoons of ground medium roast coffee
- ½ teaspoon of cinnamon
- ¼ teaspoon of ground clove
- 1 tablespoon + 1 teaspoon of cocoa powder
- 1.5 cups of water
- Splash of milk (optional; we suggest whole milk or oat for this recipe)
- Ice
- Mesh strainer
- Coffee filter
Method:
- Place coffee, cinnamon, clove, and cocoa powder in the base of a sealable container
- Pour over the water. Cover and let rest in the fridge overnight (or for at least 12 hours.)
- Fill glass with ice
- Set up your mesh strainer with a coffee filter over the glass
- Pour out the mixture so that all the solids are caught in the filter.
- Add a splash of milk if desired and stir well.
- Enjoy!
Moka Mocha
This recipe is maybe the easiest way to enjoy your favorite mocha flavors. The moka pot is a kitchen staple of Italian households. It brews a concentrated coffee similar to espresso, but without the need of purchasing a machine. Also, if you prefer a more voluminous coffee, the moka pot definitely gives you more liquid in proportion to coffee (in comparison to the espresso, of course!) Either way, it makes for an easy mocha for a busy morning!
What you’ll need:
- 4-5 ounces of freshly brewed moka pot coffee
- 2 tablespoons of dark chocolate chips
- 1 teaspoon of honey
- ¼ cup milk of choice (we suggest whole or almond)
- ½ teaspoon of cocoa powder
- Moka pot
Method:
- Brew your moka pot accordingly
- Place chocolate chips and honey in your cup of choice.
- Add a few splashes of coffee to the chocolate and honey. Mix until it becomes a chocolate cream. Taste for desired sweetness and/or chocolate flavor.
- Froth milk. Then, pour it over chocolate cream.
- Add the rest of your coffee. Garnish with cocoa powder.
Peppermint Mocha
This drink is definitely festive. But, why not celebrate all year round? Mint and chocolate taste fabulous together. Peppermint, in particular, gives a stronger minty flavor, making this mocha super refreshing. This drink can also be made with either milk or dark chocolate. This varies on how sweet you would like your mocha. Either way, it will taste delicious combined with your favorite coffee roast.
What you’ll need:
- 2 shots of espresso
- 2 teaspoons peppermint extract
- 1 cup of water
- 1 cup of sugar
- ¾ cup milk of choice (we suggest whole or coconut)
- 1 oz of milk or dark chocolate
- 1 teaspoon of sweetener (if using dark chocolate; cane sugar or honey works best!)
- Whipped cream
- Chocolate-peppermint bark (like Ghirardelli Bark Squares)
Method:
- First, prep your peppermint syrup: place the water and sugar in a saucepan. Stir well.
- Bring the ingredients to a boil over medium heat. Continue stirring until all sugar is dissolved. Remove from heat and mix in the peppermint extract.
- Pour syrup into a container with a tight-fitting lid. The unused syrup can be stored in the fridge for up to a month.
- Now, add chocolate to a latte cup (or another cup that is at least 8-12 ounces)
- Brew espresso either directly into the cup or separately. Mix together the chocolate and espresso until it is creamy and smooth.
- Froth milk until hot and steamy. Add 2 tablespoons of your peppermint syrup along with the milk to your cup.
- Serve with whipped cream for extra
Coffee for Dessert:
Turtle Affogato
This is an American spin on an Italian classic. An affogato is a perfect midafternoon treat when you need a little more than just your espresso. Inspired by the timeless Turtles candies, this blissful combination of ice cream and espresso is enhanced with pecans and caramel. This gives your coffee experience a little more sweetness and texture.
What you’ll need:
- 2 shots of espresso
- 2 scoops of dark chocolate gelato or ice cream
- 1 tablespoon of pecans
- 2 teaspoons of caramel
- Whipped cream
Method:
- Brew espresso
- Scoop gelato/ice cream into a glass. Then, add pecans and 1 teaspoon of caramel.
- Pour in espresso. Immediately at whipped cream on top.
- Drizzle with remaining caramel. Enjoy!
Frozen Espresso Hot Chocolate
Yes, hot chocolate can be enjoyed all year round. This frozen espresso hot chocolate is the milkshake of all our dreams. It combines pure childhood nostalgia with our current everyday caffeine cravings. It is a perfect treat for yourself, but it will also make for a crowd-pleasing dessert for a party. This bulletproof recipe is straightforward and is made with simple pantry staples.
What you’ll need:
- 4-5 ounces of strong black coffee (moka pot would work excellently here)
- 1 cup of milk
- 2 tablespoons of cocoa powder
- 1-2 tablespoons of cane sugar or honey
- 1 cup of ice
- Whipped cream
- Chocolate shavings
Method:
- Brew coffee. Set aside.
- Combine milk, cocoa powder, and sweetener into a saucepan. Whisk over medium heat until the mixture is smooth and there are no lumps. Bring to a boil, then remove from heat. Let rest until it is no longer hot.
- Taste your chocolate milk for desired sweetness.
- Add ice to the blender, along with coffee and cooled chocolate milk.
- Blend until you the beverage is creamy in consistency, like a milkshake.
- Pour into a glass of choice. Serve with a generous amount of whipped cream.
Bavareisa
This longstanding Italian beverage has been enjoyed since the 18th century. Also known as bicerin in Torino, this is a step beyond hot chocolate. It is super creamy and almost pudding-like, disguising your coffee as dessert! The name most likely originates from Bavaria, a southern region of Germany. Either way, this drink evolved particularly in Piemonte, the northwestern region in Italy.
What you’ll need:
- 1-2 shots of espresso
- ⅓ cup of cream
- 1 oz of dark chocolate
- 1.5 teaspoons of cocoa powder
- A teaspoon or two of sugar (amount of sugar will vary depending on the type of dark chocolate used!)
- Whipped cream
- A small clear stemmed glass
Method:
- Break up dark chocolate and place in the glass
- Brew espresso. Pour some over the chocolate. Mix to make it creamy.
- Add a splash of cream, cocoa powder, rest of espresso, and a teaspoon of sugar in a saucepan. Whisk gently over medium heat until it reaches a boil. Remove from heat, continuing to stir. Taste for desired sweetness.
- Whisk the cream in a small bowl until it has soft peaks.
- Pour the coffee-chocolate creation into your glass with remaining chocolate.
- Top with your freshly whipped cream!
Need chocolate yet? Start brewing one of these dreamy chocolate coffee recipes today with the proper roast for you. For two roasts to start with, see our picks below. Let us know what you enjoyed in the comments below! We’d love to hear all about your coffee experiences. Easy homemade coffee drinks recipes can elevate your morning routine to the next level. Whether you’re in the mood for a refreshing iced coffee or a cozy latte, these recipes will delight your taste buds. Don’t forget to share your favorite creations with friends and family! For quick coffee recipes for busy mornings, consider adding flavored syrups or spices to personalize each cup. These little twists can make your daily grind feel special without adding much time to your routine. Don’t underestimate the power of a great brew to kickstart your day!
Our Chocolate Coffee Picks
We matched one coffee to each mood and moment below. Tap the image or the coffee name to see it on Amazon. We chose these from each roaster’s published details rather than from brewing them ourselves yet, so both are labeled research-rated. As an Amazon Associate we earn from qualifying purchases.
Feeling rushed: a moka mocha on a busy morning
Our pick: Kicking Horse Coffee Kick Ass, dark roast, whole bean, 10 oz.
Why we recommend it: On a busy morning when you want a mocha without fuss, run this through your moka pot. Kicking Horse lists Kick Ass as an organic, sustainably sourced 100% Arabica dark roast with tasting notes of chocolate malt, molasses, and licorice and an aroma of sweet vanilla and dark chocolate. That fits this recipe: our moka mocha stirs a few splashes of moka pot coffee into dark chocolate chips and honey to make a chocolate cream, and a dark roast that already tastes of chocolate malt and molasses deepens that chocolate. One honest note: licorice and an earthy finish are part of its profile, so skip it if you dislike those flavors.
How we reached this: We checked Kicking Horse’s published roast, sourcing, tasting notes, and aroma against this article’s moka mocha recipe, using the criteria in our coffee rating system. Research-rated, not yet brewed by our team.
Feeling prepared: a week of spiced chocolate cold brew
Our pick: Volcanica Coffee Tanzania Peaberry, Mount Kilimanjaro, medium roast, whole bean, 16 oz.
Why we recommend it: When you want to prep once on Sunday and have a chocolatey iced coffee ready all week, steep a big batch of chocolate cold brew with these beans. Volcanica lists this as 100% Tanzanian peaberry from the slopes of Mount Kilimanjaro, medium roasted, with a rich body and flavor notes of dried fruit, savory chocolate, and orange. That fits this recipe: our chocolate cold brew calls for ground medium roast coffee steeped overnight with cinnamon, clove, and cocoa powder, and a medium roast with its own chocolate and orange notes pairs naturally with that spice. One honest note: Volcanica calls it wonderfully acidic, so it will taste brighter than a dark roast, though cold brewing tends to soften that.
How we reached this: We checked Volcanica’s published origin, roast, body, and flavor notes against this article’s chocolate cold brew recipe, using the criteria in our coffee rating system. Research-rated, not yet brewed by our team.