portafilter holder. Spoon the espresso grounds into the basket. Using the tamping tool, lightly press down on the grounds and clean any excess from the rim. Secure the portafilter holder in place.
Turn the steam/hot water dial to the steam setting. Pour the milk into the pre-chilled frothing pitcher. Hold the pitcher in one hand and place it under the steam wand so the bottom of the wand is just below the surface of the milk. Press the steam button and while holding the pitcher at an angle, allow the steam to move the milk around. Once the milk begins to increase in volume, lift the pitcher higher so the steam wand is immersed farther into the milk. Move the pitcher up and down a couple of times to achieve a nice foam. When the foam has almost reached the top of the pitcher, press the power button to turn the espresso maker off. Reserve steamed/frothed milk.
Turn the espresso maker back on. Wait for the machine to re-warm, if necessary. Place one demitasse cup underneath the brew head and press the 
single espresso button.
Espresso will begin to brew. When 1½ ounces have been brewed the machine will stop.
Add the chocolate syrup and about 4 ounces of the steamed milk to the glass; stir. Spoon
1 to 2 tablespoons of the frothed milk on top. If desired, top with shaved chocolate or cocoa powder.
Café Mocha
Makes 1 serving (6 ounces)
4ounces skim milk
1measured scoop finely ground espresso or 1 espresso pod
water
1tablespoon chocolate syrup
¼cup heavy cream, whipped to a medium-soft peak
bittersweet chocolate, shaved, or unsweetened cocoa powder, for garnish (optional)
Pre-chill the frothing pitcher. Press the power button of the Cuisinart® Espresso Maker to turn the machine on. The lights around the
power, manual, single 
and 
double espresso buttons will illuminate and when they stop blinking, the machine has been warmed and is ready to use.
Place the one-cup filter basket in the portafilter holder. Spoon the espresso grounds into the basket. Using the tamping tool, lightly press down on the grounds and clean any excess from the rim. Secure the portafilter holder in place.
Turn the steam/hot water dial to the steam setting. Pour the milk into the pre-chilled frothing pitcher. Hold the pitcher in one hand and place it under the steam wand so the bottom of the wand is just below the surface of the milk. Press the steam button and while holding the pitcher at an angle, allow the steam to move the milk around. Once the milk begins to increase in volume, lift the pitcher higher so the steam wand is immersed farther into the milk. Move the pitcher up and down a couple of times to achieve a nice foam. When the foam has almost reached the top of the pitcher, press the power button to turn the espresso maker off. Reserve steamed/frothed milk.
Turn the espresso maker back on. Wait for the machine to re-warm, if necessary. Place one demitasse cup underneath the brew head and press the 
single espresso button.
Espresso will begin to brew. When 1½ ounces have been brewed the machine will stop.
Fill a tall glass with the steamed milk, leaving about 2 inches at the top. Add the espresso and chocolate syrup. Top the drink off with about 2 tablespoons of the whipped cream. If desired, top with shaved chocolate or cocoa powder.
