Food, Recipes

Mark's Café Mocha Especial: How to Make a Good Latte on a Camp Stove

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"Camping?  No way. What if there's no Starbucks nearby?"

Your worries are over. It's simple to make a café mocha on a camp stove even when you're a two-day hike to the nearest smock-clad barrista or on the furthest Baja beach. I'm talking about the real thing, too: chocolate, and milk, foam, and yummy cinnamon.  Yes on a camp stove. Hear me out.

First, are you sure you want to support Starbucks rather than your nearest hard-working local coffee shop owner? Second, you can make a yummy café mocha right on your stove top faster than you can get through the drive through on a Sunday morning.

I have two methods for making a stovetop camp mocha, both religious in some fashion.  The quantites told here will make 3 tasty café mochas.

The Fast Way (Dear God, I'm Desperate) - makes three 8 oz café mochas

Once you realize that a mocha is little more than a shot of espresso added to hot chocolate, the world will open up before your eyes.

Ingredients

  • Ground espresso
  • 40 oz water (give or take)
  • Hot chocolate mix (yep!)
  • Optional: 6 oz skim milk
  • Optional: Cinnamon powder
  • Optional: 3 oz couverture

Special Tools (not typically in your cooking kit)

  • Stove top espresso maker (Recommendations: Bialetti Moka Express 3 cup, or GSI Expresso Maker 4 cup)
  • Snow Peak milk foamer

Directions 

  1. Get the espresso maker prepared by adding the ground espresso and the appropriate amount of water as determined by the size of the espresso maker - in the case of the Bialetti or GSI units, that would be fill it up to the pressure valve.
  2. Start a burner and put the espresso maker on it.  Let it work it's magic.  In a few minutes, the water chamber will generate enough heat and pressure to push the water through the grounds and into the dispensing kettle
  3. While that's happening, start to ample boil water for (3) 8oz cups of hot chocolate.
  4. When the water boils, mix hot chocolate into a coffee mug, but only 3/4 full
  5. The espresso shots should be done by now, pour a shot's-worth into your mug of hot chocolate (about 4 oz, or 1/3 of what was produced by the Bialetti)
  6. Mix, serve, and enjoy
  7. Optional stuff: If you have milk, use the Snow Peak milk foamer to produce some creamy milk foam and pour a little on top; sprinkle a little cinnamon on top; carve some shavings of chocolate bar on top as well for a handsome visual effect

The Slow Way (Dear God, Please Teach Me Patience)

Truth is, this isn't much slower.  Just more ingredients because you're bypassing the instant hot chocolate above and essentially making your own.

Ingredients

  • Ground espresso
  • 40 oz milk
  • Hershey's chocolate syrup (see note at bottom)
  • Cinnamon powder
  • 3 oz couverture (cooking chocolate)

Special Tools (not typically in your cooking kit)

  • Stove top espresso maker (Recommendations: Bialetti Moka Express 3 cup, or GSI Expresso Maker 4 cup)
  • Snow Peak milk foamer

Directions

  1. Get the espresso maker prepared by adding the ground espresso and the appropriate amount of water as determined by the size of the espresso maker - in the case of the Bialetti or GSI units, that would be fill it up to the pressure valve
  2. Start a burner and put the espresso maker on it.  Let it work it's magic.  In a few minutes, the water chamber will generate enough heat and pressure to push the water through the grounds and into the dispensing kettle
  3. While that's happening, start to heat the milk (about 32 oz, or enough for a heavy 3 servings)
  4. Stir the milk to prevent it from skinning on top
  5. Once it's heat to your desired temperature, divvy it into the mugs
  6. Stir in chocolate syrup to taste
  7. Mix a shot's-worth into your mug (about 4 oz, or 1/3 of what was produced by the Bialetti)
  8. Make some foam by using cold milk in the Snow Peak milk foamer.  It'll take at least 70 vigorous pumps; scoop a bit onto each mocha
  9. Use a knife to carve a dozen or so chocolate shavings from a block of couverture
  10. Sprinkle some cinnamon

Note about chocolate syrup: For a more involved approach, forego the Hershy's stuff and make your own camp-made (homemade, I guess) hot chocolate.  The following will make three cups of extra yummy hot chocolate to which you add the espresso . . . or not:

  1. 3 tbsp. cocoa powder
  2. 6 tbsp. sugar
  3. 6 tbsp. water
  4. 3 cups milk

Comments   

 
Mark
0 / 0
# Mark 2011-01-21 09:33

Little update to the milk foamer. Turns out, these style of "steamless" milk frothers are way better than the Snow Peak milk foamer. You spend a minute or two pumping with your hand using the Snow Peak foamer; whereas these electric units whip up the milk in a few seconds flat. They're only $10-$15 and about the size of a small flashlight.
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