I have another question about Mochas. A lot of mochas that are sold locally seem to have whipped cream on top. I have no desire to buy any equipment or preparation for whipped cream and so my only choice is cream out of an aerosol can. Should I use this as a topping or should I go and wash my mouth out for suggesting anything so ridiculous and just rely on the combination of steamed milk and chocolate. By the way, I've made up a mix of 40% cocoa and 60% raw cane caster sugar to use in my mochas.
Richard