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, …
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. 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
