Regional
Marocchino
Italian espresso with cocoa and milk foam in a tiny glass.
Where it came from
Alessandria, Italy
20th century
Marocchino is generally traced to Alessandria in Piedmont. Its name may refer to the colour of Moroccan leather, matching the coffee, cocoa and foam layers.
Make it at home
Starting recipe
You'll need
- Chocolate
- cocoa dusting
- Espresso
- 36 g
- Milk foam
- small cap
- 01
Build
Dust a small glass with cocoa, add espresso, and finish with a small amount of milk foam.
- 02
Serve
Serve immediately and adjust sweetness or dilution to taste.
At a café
Recipes and café sizes vary. Use this as the clearest starting point, then make it yours.