Cocoa Mocha: a cafe mocha with Swa Cocoa syrup
↓ Jump to recipeQuick answer
A cocoa mocha is a double shot of espresso stirred with 30 ml Swa Cocoa syrup, then 180 ml heated milk stirred in. It takes two steps, needs no chocolate sauce or powder, and the syrup is made without preservatives, artificial ingredients or added colours.
Why does this mocha work?
Sweet chocolate with a touch of bitter coffee, in two steps. Swa Cocoa syrup is made from freshly powdered beans from Gujarat along with vanilla from Pollachi, Tamil Nadu, with no preservatives, artificial ingredients or added colours.
Where does it fit on a cafe menu?
A mocha suits a first-drink-of-the-day or a mid-day treat slot, and the fixed 30 ml pour keeps every cup consistent across shifts. See Swa for cafes and more in the recipe library.
What is worth knowing about cocoa?
The cocoa tree is native to the Amazon Basin and is the basis of all chocolate products. In India, most cocoa is grown in Andhra Pradesh, Tamil Nadu and Kerala, often alongside larger trees like mango, since cocoa needs protection from direct sunlight.
Frequently asked questions
How much cocoa syrup goes into a mocha?
30 ml of Swa Cocoa syrup with a double shot of espresso and 180 ml of heated milk.
Does the syrup contain preservatives?
No. It has no added preservatives, artificial ingredients or added colours.
Is the mocha served hot?
Yes. The milk is heated before it is stirred in with the espresso and syrup.
Swa Artisanal Syrups is made in Bangalore by a team of women who believe Indian flavours deserve a place behind every bar and coffee counter. From Kokam off the Konkan coast to Nannari from Tamil Nadu, every syrup is preservative-free, naturally made, and built for the craft professional. Swa works with cafes, bars, restaurants, and hotels across India.
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