Brew your shot of espresso and dispense it into a sizable mug.
Add both the chocolate and spiced orange syrups into the espresso, stirring until seamlessly blended.
Froth your milk, ensuring it reaches a velvety consistency.
Introduce the milk to your mixture, preserving the foam for the final touch.
Adorn your mocha with a generous helping of whipped cream.
Finish with a dash of cocoa powder and a zesty sprinkle of fresh orange zest.