Coffee Drink

Caffè Marocchino: Small Espresso, Cocoa and Milk Foam

By Mara EllisonReviewed by Online Coffee Guide editorial teamPublished June 24, 2026Updated September 28, 20264 min read

Caffè marocchino is a small Italian espresso drink with cocoa and milk foam, associated with Alessandria in Piedmont. Unlike an espresso macchiato, chocolate is part of its identity. Some cafés add hot chocolate or spread; our home recipe uses unsweetened cocoa.

Caffe marocchino in a small glass with cocoa powder, dark espresso, milk foam, and cocoa dusting

Drink Snapshot

Caffeine: About 65 mg reference30 ml (1 US fl oz) espresso + 1 g (0.04 oz) unsweetened cocoaBoth espresso and cocoa contribute; the finished recipe is unmeasured.
Calories: About 17 kcalMeasured espresso, whole milk served and unsweetened cocoaIngredient estimate. Whole-milk composition approximates the portion weighed after steaming.

Serving, sugar and sources

Serving: 1 small home recipe; 80–100 ml (2.7–3.4 US fl oz) glass capacity
Made with: Espresso, unsweetened cocoa and milk foam
Sugar: About 1 g total. Mostly milk lactose; no sugar, syrup or chocolate spread added in this version.
Preparation: About 5 minutes, equipment ready

Milk is weighed after steaming; surplus pitcher milk is excluded. Nutrition and caffeine use generic ingredient references. See the full calculation or label comparison.

Key Takeaways

1Our small home version uses 30 ml (1 US fl oz) espresso, 20 g (0.71 oz) textured milk actually served and 1 g (0.04 oz) unsweetened cocoa.
2Divide the cocoa between the glass and the foam. Sweetened hot-chocolate powder gives a different result.
3About 17 kcal and 1 g total sugar in this recipe; the approximate 65 mg caffeine reference includes cocoa.

On This Page9 Sections

What Is Caffè Marocchino?

A marocchino puts a little cocoa and foamed milk around an espresso. With unsweetened cocoa, the chocolate impression can be aromatic and slightly bitter; it does not automatically make the coffee sugary. The milk softens the drink without turning it into a large latte.

Alessandria's municipal description uses espresso, cocoa and milk foam, while Smeg publishes a version with hot chocolate as well. Ask about the chocolate ingredient when ordering: cocoa, sweetened drinking chocolate and chocolate spread are different additions. Città di Alessandria, Smeg

Caffè Marocchino home recipe with 30 ml espresso, 20 g textured milk served and 1 g cocoa divided between the glass and top — For this home version, weigh the milk after steaming; layer depth is not a portion measure.

Caffè Marocchino Recipe

Nims' Lavazza preparation also combines espresso, cocoa and a milk-foam finish. Nims

Recipe

Caffè marocchino

Makes:: 1 small drink
Time:: About 5 minutes, machine ready

Ingredients

30 ml (1 US fl oz) prepared espresso
20 g (0.71 oz) textured whole milk served; prepare extra for your pitcher
1 g (0.04 oz) unsweetened cocoa powder, divided

Equipment

Espresso machine, steam pitcher, spoon and fine sieve
Scale and 80–100 ml (2.7–3.4 US fl oz) heatproof glass

Method

Start the coffee. Warm and dry the heatproof glass. Dust its base with half the cocoa, then add 30 ml (1 US fl oz) freshly prepared espresso.
Texture the milk. Steam enough cold whole milk for your pitcher's working minimum, creating soft, fine foam without boiling. Tare the coffee glass on a scale and gently pour or spoon in 20 g (0.71 oz) textured milk.
Finish. Sift the remaining cocoa lightly over the foam. Leave headroom and serve promptly. Extra pitcher milk is not part of this serving.

Estimated nutrition per serving: 17 calories; total sugar 1 g. Serving: 1 full recipe.

Recipe notes

Leave headroom in the glass.

About 17 kcal and 1 g total sugar; ingredient estimates.

Use a scale that can measure the cocoa. Follow the espresso brewing method for the coffee.

No steam wand? Heat milk gently and use a small frother, then portion the same 20 g (0.71 oz). The foam may be less integrated. Strong moka-pot coffee can make a practical variation, but it changes the espresso flavor and caffeine assumptions.

Marocchino vs. Macchiato, Mocha and Bicerin

Marocchino vs macchiato, mocha and bicerin

Marocchino vs macchiato, mocha and bicerin
Drink	Coffee and dairy	Chocolate component
Marocchino	Small espresso with a little foamed milk	Cocoa dusting; some versions also use chocolate
Espresso macchiato	Espresso marked with a little milk or foam	Not essential
Mocha	Coffee with a larger milk portion in many café versions	Cocoa, chocolate or sauce usually mixed in
Bicerin	Coffee with a separate cream cap	A substantial drinking-chocolate base
Cappuccino	Espresso with steamed milk and a fuller foam cap	Optional garnish, not its defining ingredient

The similar names refer to different drinks: marocchino is this cocoa-accented Italian drink; macchiato refers to coffee or milk being “marked.” They are not alternate spellings. Milk amount and chocolate type are more useful ordering questions than asking whether every café follows one precise ratio.

Caffè Marocchino Caffeine, Calories and Sugar

One serving has about 17 kcal, 1 g total sugar and 65 mg reference caffeine. Most of the sugar comes from milk, and both espresso and cocoa contribute caffeine. The estimate counts 30 ml (1 US fl oz) espresso, 20 g (0.71 oz) milk served after steaming and 1 g (0.04 oz) unsweetened cocoa. Syrup, chocolate spread or sweetened powder changes the estimate.

Serving calculation and ingredient sources

USDA's reference values per 100 g are 61 kcal and 5.05 g sugar for whole milk, and 228 kcal and 1.75 g sugar for unsweetened cocoa. Prepared espresso adds roughly 3 kcal. Whole-milk composition is an approximation for the portion weighed after steaming, which includes some added water. Whole milk, cocoa, espresso

Cocoa also contributes caffeine. Mayo Clinic's 30 ml espresso reference is 63 mg; USDA's 1 g cocoa portion contributes 2.3 mg. Together that gives about 65 mg as reference arithmetic, not a measurement of this homemade drink. Mayo Clinic, USDA cocoa

A Small Addition Can Matter in a Small Drink

Our calculation from the same public records separates two choices. Both keep the espresso and milk portions unchanged.

A small addition can matter in a small drink

A small addition can matter in a small drink
Version	Estimated calories	Total sugar	Reference caffeine
Recipe, 1 g (0.04 oz) cocoa	About 17 kcal	1.0 g	65 mg
Increase cocoa to 2 g (0.07 oz)	About 19 kcal	1.0 g	68 mg
Original cocoa plus 2 g (½ US tsp) granulated sugar	About 25 kcal	3.0 g	65 mg

Doubling cocoa does not double the drink's caffeine because espresso supplies most of this example's total. Adding sugar changes sweetness and calories, but it does not remove bitterness from a poorly extracted shot. The sugar calculation uses USDA's 387 kcal per 100 g reference. USDA granulated sugar

Caffè Marocchino Troubleshooting

Caffè Marocchino Troubleshooting
Problem	Useful adjustment
Dusty or gritty cocoa	Use a fine sieve and a lighter dusting; do not heap powder on the foam.
Bitter coffee underneath	Taste an espresso on its own and adjust that brew before adding more cocoa.
Too milky	Weigh the milk actually served. Filling a larger glass changes the drink.
Large, dry bubbles	Add less air while texturing and swirl before pouring.
Want a sweeter version	Start with a small measured sugar addition, or deliberately choose a chocolate variation.

History and Culture

Marocchino is associated with Alessandria in Piedmont, Italy. The city's municipal account presents Bar Carpano, opposite the Borsalino hat factory, as the most widely credited origin after the Second World War. It also discusses the name's association with brown leather used in fashion, while acknowledging another local explanation. Città di Alessandria

The local description matters more at the counter: a small glass, espresso that may be ristretto, cocoa and foamed milk. Our home recipe uses a defined 30 ml (1 US fl oz) espresso so its serving assumptions are transparent.

Common Questions

Is marocchino a Moroccan coffee?

This drink is associated with Alessandria in Piedmont, Italy. Its name is often connected with brown leather; the city records more than one explanation.

Is marocchino sweet?

Not necessarily. Unsweetened cocoa adds chocolate aroma and some bitterness; sweetness depends on milk and any sugar, sauce or spread added.

Does it contain Nutella?

Some cafés offer a chocolate-spread variation, but spread is not required in the cocoa, espresso and milk-foam version. Ask what the café uses.

Is marocchino the same as macchiato?

No. An espresso macchiato uses a small milk addition without cocoa being essential. Marocchino includes cocoa or chocolate.

Can I make it decaf?

Yes, but cocoa still contributes caffeine. Decaf espresso plus cocoa is not automatically caffeine-free.

How big is a marocchino?

It is a small espresso drink. Our recipe uses an 80–100 ml (2.7–3.4 US fl oz) glass with headroom; glass capacity is not an official finished serving volume.