How to Make a Mallards Galaxy Mocha
A café mocha is a classic for a reason, but there’s no reason it has to be ordinary. Our Mallards Galaxy Mocha combines freshly brewed espresso with Galaxy hot chocolate, creating a rich chocolate base before it is steamed with silky whole milk.
The trick is in the first step: rather than simply stirring chocolate powder into the finished drink, the espresso is mixed directly with the hot chocolate to create a thick, glossy chocolate paste. Once the milk is added and steamed, it becomes a wonderfully rich mocha with a smooth chocolate flavour.
Ingredients
Serves 1
- 1 sachet Galaxy Hot Chocolate
- 2 shots espresso (approximately 60ml)
- 200–250ml whole milk
- Whipped cream, to finish
- Chocolate shavings or a light dusting of hot chocolate powder, to garnish
- A small pinch of cinnamon, optional
Method
1. Make the chocolate base
Empty the Galaxy hot chocolate sachet into a milk pitcher.
2. Add the espresso
Brew two shots of fresh espresso and pour them directly into the hot chocolate powder.
3. Create the chocolate paste
Stir the espresso and chocolate vigorously until the mixture becomes smooth, thick and glossy. It should resemble a rich chocolate paste at this stage.
4. Add the milk
Pour the cold milk into the pitcher and stir briefly to combine.
5. Steam
Steam the mixture until the milk is hot and silky, with a light layer of microfoam. Aim for around 60–65°C and avoid overheating the milk.
6. Pour
Pour the mocha into your favourite coffee glass or mug, taking your time to create a smooth finish.
7. Finish
Add a modest swirl of whipped cream and finish with chocolate shavings or a light dusting of Galaxy hot chocolate powder. Add a tiny pinch of cinnamon if you’d like a warmer, spiced finish.
Mallards Tip
The secret is making the chocolate-and-espresso paste before adding the milk. It gives the mocha a deeper chocolate flavour and creates a wonderfully smooth drink.
It’s a simple twist on a familiar café favourite, and a very good excuse to put the espresso machine to work.