Cappuccino / Hot Chocolate Recipe
Recipe information
Make Cappuccino / Hot Chocolate in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Espresso
Steamed Milk / Hot Chocolate Base
Finishing
Espresso
1. Preheat and prepare
Turn on and warm up your espresso machine (group head and portafilter) for at least 15–20 minutes to ensure stable temperature. Preheat the cup by rinsing with hot water and discard or pour into the cup to warm it.
2. Dose, distribute and tamp
Weigh 18 g of finely ground espresso into the portafilter basket. Level and distribute the grounds, then tamp evenly with 30–40 lbs (13–18 kg) of pressure to create a smooth puck. Polish the tamp and wipe any loose grounds from the rim.
3. Pull the shot
Lock the portafilter into the group head and start extraction. Aim for approximately 36 ml of espresso in 25–30 seconds (adjust grind if extraction is too fast or slow). Stop the shot when the volume/time target is reached. Place extracted espresso into the warmed cup.
4. Clean
Flush the group head briefly and wipe the steam wand or tip with the 20 ml of cold water if needed before steaming milk.
Steamed Milk / Hot Chocolate Base
5. Option A — Cappuccino (steamed milk and microfoam)
Pour 200 ml of cold whole milk into a chilled 12–16 oz steaming pitcher (fill to about one-third). Purge the steam wand, then place the tip just below the surface of the milk at an angle and turn on the steam to incorporate air for the first 2–4 seconds, creating microfoam. Lower the pitcher so the wand sits slightly deeper to heat the milk; continue steaming until the pitcher exterior is too hot to touch (about 60–65°C / 140–149°F). Texture should be velvety with fine microfoam and total milk volume increased slightly. Knock the pitcher gently on a towel and swirl to integrate foam and remove large bubbles.
6. Option B — Hot Chocolate (chocolate base + steamed milk)
If making hot chocolate instead of cappuccino, first make a chocolate paste: place 12 g cocoa powder and 10 g sugar into a 2–4 oz heatproof container. Add about 10 ml of hot (but not boiling) water and whisk vigorously until smooth and lump-free. Add 2 ml vanilla extract if using. Steam 200 ml of milk as above (without introducing as much microfoam) until 60–65°C / 140–149°F. After steaming, pour 30–50 ml of the hot milk into the cocoa paste and whisk to make a smooth chocolate mixture, then pour the remaining milk in while stirring to integrate fully.
7. Alternative stovetop (if no steam wand)
Heat 200 ml whole milk in a small saucepan to 60–65°C (steam not required). For cappuccino, vigorously whisk or use a handheld frother for 20–30 seconds to create foam. For hot chocolate, combine cocoa paste as above, then stir in hot milk until smooth.
Assemble & Finish
8. Cappuccino assembly
For a cappuccino: with the pulled espresso in the warmed cup, pour the steamed milk into the center of the espresso with a steady, controlled motion. Aim for roughly equal parts espresso, steamed milk, and foam (traditionally about 1/3 espresso, 1/3 steamed milk, 1/3 foam). Use the pitcher to control foam release and, if desired, finish with simple latte art. Dust a light sprinkle of cocoa powder or cinnamon if desired (use ~1 tsp cocoa or 1/2 tsp cinnamon).
9. Hot chocolate assembly
For hot chocolate: pour the fully mixed chocolate + milk into the warmed cup. Top with a small layer of foam or a dollop of whipped cream if desired, and dust with cocoa or cinnamon (about 1 tsp cocoa powder).
10. Serve
Serve immediately while hot. Clean the steam wand and portafilter: purge the wand, wipe with a damp cloth, and run steam briefly to clear milk residue.
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