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     20g ground chocolate
. milk/mylk     120g (whole) milk or plant-based option 
                       +- 20g of chai concentrate (to your liking)
. ratio            1 part ground chocolate to 6 parts of milk
. temp            steaming cold milk to max 65°C
. coffee          add a single or double espresso shot 1:2 ratio

_ note 01 : 
ratios & volumes in this recipe are only a suggestion,
please do adapt based on the flavor profile of your coffee,
the desired coffee vs chocolate strength, cup size, …


. pull a single or double espresso shot into you cup/mug

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

. 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
. you will end up with a smooth hot chocolate with a nice foam on top

. pour the drinking chocolate into the cup/mug, folding it into your
  espresso, combining crema & chocolate foam on top

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