this is the finest way to create a smooth, super rich, velvety and fast hot chocolate. No need to overheat your milk (or plant-based alternative). No need to stir like a fool. 

The final intensity of this drinking chocolate will of course be defined by the size of the final cup when adding your steamed milk or plant-based alternative. 

. chocolate     25g ground chocolate
. milk/mylk     150g (whole) milk or plant-based option 
                       +- 20g of chai concentrate (to your liking)
. ratio             1:7 in the finished beverage 
. temp            steaming cold milk to max 65°C

_ note 01:  adjust volumes to your cup-sizes for cappuccino / latté
_ note 02:  alternatively, try the ‘cappuccino styled’ approach combining a smaller volume with steamed milk for latté art


. add milk & ground chocolates into your milk pitcher
  (milk or chocolate in first … both ways work just fine)
. add the chai concentrate as well 

. start steaming, aerating the milk / plant-based option
. create an angle to start churning so all grounds get saturated
. once the 60°C mark is reached, stop the steaming process
. finish the cup with some cinnamon dust

. alternatively only fill the cup/mug/glass for approx 60% & fill
  the remaining space with steamed milk, creating latté art

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