Go Back
Blood orange mocha in a clear glass mug with ruby citrus layers, dark chocolate sauce, and steamed milk foam on marble

Blood Orange Mocha Recipe

A blood orange mocha made with fresh citrus syrup, espresso, dark chocolate sauce, and steamed milk. Ready in 15 minutes.
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings: 2 drinks
Calories: 185
Ingredients Method Notes

Ingredients
  

Blood Orange Syrup
  • 120 ml fresh blood orange juice from 2 medium blood oranges
  • 60 g granulated sugar
  • 60 ml water
  • 1 strip blood orange zest about 5 cm long
For Each Mocha
  • 60 ml espresso 2 shots, freshly pulled
  • 1 tbsp dark chocolate sauce 60% cacao or higher
  • 180 ml whole milk or oat milk for dairy-free
  • 2 tbsp blood orange syrup from above
  • 1 thin slice blood orange slice optional, for garnish

Method
 

Make the Blood Orange Syrup
  1. Combine the blood orange juice, water, sugar, and zest strip in a small saucepan over medium heat.
  2. Stir gently until the sugar dissolves completely, about 2 minutes.
  3. Reduce heat to low and simmer without stirring for 5 minutes until slightly thickened.
  4. Remove from heat and let it cool for 2 minutes, then strain through a fine-mesh sieve into a heatproof jar. Discard the zest. Set aside.
Build the Mocha
  1. Spoon 1 tablespoon of dark chocolate sauce into the bottom of a preheated clear glass mug.
  2. Pull a double shot of espresso (60 ml) directly over the chocolate sauce and stir briefly until the chocolate melts and combines.
  3. Add 2 tablespoons of blood orange syrup to the espresso-chocolate mixture and stir to combine.
  4. Steam 180 ml of whole milk to 60-65 C / 140-150 F until you have a smooth, glossy microfoam.
  5. Pour the steamed milk slowly over the back of a spoon held just above the surface of the espresso to create a gentle layered effect.
  6. Garnish with a thin blood orange slice on the rim if using. Serve immediately.

Notes

Pull espresso shots immediately before building the drink - espresso goes stale within 20 seconds and loses the crema that binds the chocolate and citrus together.