Go Back
Spiked Mocha Cappuccino: A Rich, Boozy Coffee Treat

Spiked Mocha Cappuccino

This rich coffee cocktail combines freshly pulled espresso, silky chocolate milk, and coffee liqueur beneath a cloud of whipped cream. It makes two indulgent servings in about 8–10 minutes.
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Coffee Base
  • 2 shots, about 2 fluid ounces total Espresso
  • 1 cup, alternative to espresso Strong brewed coffee
Chocolate Milk
  • 1 cup Whole milk
  • 2 tablespoons Chocolate syrup
Liqueur and Flavoring
  • 2 ounces Coffee liqueur, such as Kahlúa
  • 1/2 teaspoon, optional Vanilla extract
Toppings
  • 1/2 cup Whipped cream
  • 1–2 teaspoons Unsweetened cocoa powder or chocolate shavings
  • 1/4 teaspoon, optional Ground cinnamon

Method
 

Step-by-Step
  1. Brew 2 shots of espresso, about 2 fluid ounces total. If using regular coffee instead, brew 1 cup especially strong so the finished drink stays full-bodied rather than diluted.
  2. Add the whole milk and chocolate syrup to a small saucepan. Warm over medium-low heat, whisking until the mixture is hot, smooth, and evenly blended; do not let it boil.
  3. Remove the saucepan from the heat and whisk in the vanilla extract, if using. Briefly froth the chocolate milk with a handheld frother or whisk until it becomes lightly foamy.
  4. Divide the hot espresso between two mugs. Add 1 ounce of coffee liqueur to each mug, keeping the alcohol away from prolonged high heat.
  5. Pour the hot chocolate milk over the espresso and liqueur. Stir gently once or twice so the coffee, chocolate, and liqueur combine while some foam remains on top.
  6. Top each mug with half of the whipped cream. Finish with unsweetened cocoa powder, chocolate shavings, or a small pinch of cinnamon.

Notes

For the smoothest milk, heat it to roughly 150–160°F (65–71°C) and never allow it to boil. Irish cream can replace the coffee liqueur for a sweeter, creamier drink; reduce or omit the chocolate syrup if preferred.