Milkcoffee / Cappuccino / Chocolate Milk Recipe

Brew coffee

Brew two shots (about 60 ml total) of espresso using an espresso machine. If you don't have an espresso machine, brew 60 ml of very strong coffee using a moka pot or a small French press. Keep hot.

Heat milk

Pour 2 cups (480 ml) whole milk into a small saucepan and warm over medium-low heat until it reaches about 60–65°C (140–150°F). Do not boil; small steam should begin to rise and tiny bubbles form at the edge.

Froth milk (for cappuccino)

If making a cappuccino: use a steam wand, handheld milk frother, or French press to froth the warmed milk. Aim for a velvety microfoam with about 1/3 of the milk turned into foam. Tap and swirl the milk to remove large bubbles.

For milk coffee / chocolate milk (no heavy foam)

If making a simple milk coffee or chocolate milk, you can heat the milk and whisk briskly for a light froth or pour as-is for a creamier, less foamy drink.

In a small cup or jug, combine 2 tsp unsweetened cocoa powder and 1 tsp sugar. Add 2 tablespoons hot water and whisk until completely dissolved and smooth to form a chocolate syrup. Taste and adjust sugar as desired.

Stir 1 tsp sugar (or 1/2–1 tbsp simple syrup) and 1 tsp vanilla extract into the brewed espresso or coffee while hot so it dissolves fully. For chocolate milk, instead of stirring sugar into the espresso, combine the chocolate syrup with the milk (next step).

Cappuccino

Pour the sweetened espresso (60 ml) into two pre-warmed cappuccino cups (about 150–180 ml each). Swirl the frothed milk and gently pour into each cup so you get roughly equal parts: 1/3 espresso, 1/3 steamed milk, 1/3 foam. Spoon extra foam on top if needed. Dust with a light sprinkle of cocoa powder or cinnamon and add chocolate shavings if desired.

Milk Coffee (caffè latte style)

For a milk coffee, pour the sweetened espresso into a larger cup (240–300 ml). Add the warmed milk (not heavily frothed) to fill the cup, holding back foam with a spoon. Spoon a small layer of foam on top. Dust with cinnamon if desired.

Chocolate Milk (hot chocolate coffee hybrid)

For chocolate milk, whisk the prepared chocolate syrup into the warmed milk until fully combined. Pour the hot chocolate milk into a cup, then slowly pour the brewed espresso over the top (or pour the combined liquid into the cup with espresso). Finish with a small spoon of milk foam if available and dust with cocoa or add chocolate shavings.

Serve immediately while hot. Provide a spoon for stirring. Adjust sweetness to taste with extra sugar or syrup at the table.