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
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. 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
