Espresso / Hot Chocolate Recipe
Make Espresso / Hot Chocolate Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Hot Chocolate
Method
Espresso
- 1
Warm up machine and portafilter
Turn on the espresso machine and allow it to reach brewing temperature (about 15–20 minutes for most machines). Flush the group head and run hot water through the portafilter to warm it, then dry briefly with a cloth.
- 2
Dose and grind
Weigh 18 g of espresso beans. Grind to a fine espresso grind — should feel like powdered sugar but slightly grittier. Adjust if extraction will be too fast (<20s) or too slow (>35s).
- 3
Distribute, tamp, and lock in
Place the ground coffee into a clean portafilter basket, distribute evenly, and tamp with ~20–30 lb (9–14 kg) of pressure to create a level puck. Wipe the rim and lock the portafilter into the group head.
- 4
Brew
Start the shot and aim for 36 ml of espresso in about 25–30 seconds. Stop the shot when you reach the volume or desired taste. If the shot extracts too quickly, grind finer; if too slowly, grind coarser.
- 5
Serve
Serve the 36 ml espresso immediately in a pre-warmed demitasse or cup, or set aside while you prepare the hot chocolate (espresso stays best when fresh).
Hot Chocolate
- 6
Combine dry ingredients
In a small bowl or cup, mix the 2 tsp cocoa powder and 1 tsp granulated sugar with a splash (about 1 tbsp) of the milk to make a smooth paste (this prevents lumps).
- 7
Heat the milk
Pour 8 oz (240 ml) whole milk into a small saucepan. Warm over medium-low heat, whisking occasionally, until the milk is steaming and small bubbles form around the edge — target temperature 140–150°F (60–65°C). Do not boil.
- 8
Incorporate cocoa and chocolate
Whisk the cocoa paste into the warmed milk until smooth. Add the 15 g chopped dark chocolate and continue whisking off the heat or over very low heat until the chocolate melts and the mixture is glossy and homogenous.
- 9
Season and finish
Stir in 1 tsp vanilla extract and a pinch of salt. Taste and adjust sweetness if desired by adding more sugar, 1/4 tsp at a time.
- 10
Optionally froth
For a lighter texture, use a milk frother or whisk vigorously to create microfoam. Alternatively, transfer to a French press and pump the plunger to froth lightly.
- 11
Assemble and serve
If serving as a combined drink (espresso + hot chocolate): pour the 36 ml espresso into a 10–12 oz cup, then slowly add the hot chocolate, stirring gently to combine — this yields an espresso-infused hot chocolate. If serving separately, pour hot chocolate into a cup and top with the espresso shot for an affogato-style finish. Top with 2 tbsp whipped cream and garnish with 1 tsp cocoa powder or chocolate shavings if desired. Serve immediately.
