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Ingredients
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Espresso
Chocolate & Milk
Finishing
Method
Espresso
Pull espresso
Grind 18 g of coffee to a fine espresso grind. Dose into the portafilter and tamp evenly. Brew a double shot of espresso (approximately 36 ml) directly into a 10 oz (300 ml) serving cup or a separate vessel. Set aside and keep warm.
Chocolate & Milk
Combine chocolate base
In a small saucepan or milk pitcher, add 10 g chopped semi-sweet chocolate (or 1 tbsp chocolate syrup), 1 tsp cocoa powder and 1 tsp granulated sugar. Pour in 50 ml of the milk and stir over low heat until the chocolate melts and the cocoa and sugar dissolve, creating a smooth chocolate paste (about 1–2 minutes).
Steam milk
Add the remaining 150 ml milk to the chocolate mixture. Steam the chocolate-milk mixture with a steam wand until it reaches about 60–65°C (140–150°F) and has velvety microfoam. If you do not have a steam wand, heat the mixture on the stove to just below simmering (about 60–65°C), then froth vigorously with a handheld frother for 20–30 seconds to create foam.
Assembly & Finishing
Combine and serve
Pour the prepared espresso into the 10 oz serving cup if brewed separately. Immediately pour the steamed chocolate milk over the espresso, holding back foam with a spoon and then spooning a thin layer of foam on top. The final volume should be about 10 oz (approx. 300 ml).
Garnish (optional)
Top with 2 tbsp whipped cream if desired and sprinkle with chocolate shavings or 1 tsp cocoa powder. Serve hot.