Cinnamon Twist Recipe

Prepare cocoa-cinnamon paste

In a small cup or bowl, combine the Ghirardelli cocoa powder (1 tbs), ground cinnamon (1 tsp), granulated sugar (1/4 tsp) and cold water (1 tsp). Stir vigorously until you form a smooth, lump-free paste. The cold water helps the powders hydrate to incorporate evenly into milk.

Brew espresso

Pull two shots (approx. 2 shots, about 60 ml total) of espresso directly into the serving cup or into a separate small pitcher. If you prefer stronger chocolate-cinnamon flavor, brew ristretto or slightly longer extraction to taste.

Steam milk

Pour 10 oz (about 300 ml) whole milk into a milk pitcher. Steam the milk to 60–65°C (140–150°F) creating a silky microfoam. Aim for a velvety texture with small, even bubbles. If you don't have a steamer, gently heat the milk on the stovetop to the same temperature and whisk vigorously or use a handheld frother to create foam.

Combine paste and milk

Add the cocoa-cinnamon paste to the bottom of the serving cup (or the pitcher with espresso if brewed separately). Pour a small amount (1–2 oz) of the steamed milk into the paste and whisk or stir vigorously to dissolve it fully, creating a chocolate-cinnamon syrup base. This step ensures smooth integration and prevents clumping.

Add espresso and remaining milk

Pour the brewed espresso into the cup with the dissolved paste. Then gently pour the remaining steamed milk, holding back foam with a spoon, then spoon microfoam on top to finish. Aim for a layered look with espresso and milk integrated and a thin foam cap.

Sweeten and flavor

Stir in vanilla syrup (1/2 tablespoon) into the drink to taste. Taste and add an extra 1/4 tsp sugar if you prefer sweeter — this is optional.

Garnish and serve

Dust a light pinch of additional Ghirardelli cocoa powder or a sprinkle of ground cinnamon on top for presentation. Optionally, add a cinnamon stick as a garnish. Serve immediately while hot.