- 2 Tb butter
- 3 Tb sugar
- 4 c warm water
- 3/4 to 1 c ground coffee
- 1 to 2 Tb cocoa
Melt butter in a heavy-bottomed, medium saucepan over medium high heat. Stir in sugar. Continue to stir sugar and butter until sugar begins to caramelize and stick to the bottom of the pot a bit. Be careful not to burn the sugar! Remove pan from heat. Slowly and carefully add warm water. The sugar mixture will spit and steam as the water is first poured in. Do not add cold water, as this will cause the caramel to harden and stick to the bottom of the pot.
Return pan to heat and add 3/4 c ground coffee — not instant — and the cocoa. Bring to a boil, and allow to boil for a minute. Add more coffee if desired. When ready, the Mokka should have a crema on top: a fine, lighter brown foam.
Strain mixture into a mocha, coffee or tea pot. Serve in mocha or espresso cups that have been warmed by rinsing in hot water. Particularly wonderful with a teaspoon of cream and half a teaspoon additional sugar.