Aug 31 2026
Restaurants›Keys Cafe›Specialty Hot Drinks Recipe

Specialty Hot Drinks Recipe

Inspired by Keys Cafe
Time20m
Serves2

Hot Chocolate, French Vanilla, Cappuccino

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Ingredients

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Hot Chocolate

French Vanilla Latte

Cappuccino

Method

Hot Chocolate

  1. 1

    Heat milk

    In a small saucepan over medium-low heat, warm 2 cups whole milk until it begins to steam and small bubbles form around the edge (do not boil). Stir occasionally.

  2. 2

    Incorporate cocoa and chocolate

    Whisk in 1 tablespoon unsweetened cocoa powder, 2 tablespoons bittersweet chocolate (finely chopped or chips), 1 teaspoon sugar, and a pinch of salt. Continue whisking until the chocolate is fully melted and the mixture is smooth, about 2–3 minutes.

  3. 3

    Add vanilla and finish

    Remove from heat, whisk in 1 teaspoon vanilla extract. Taste and adjust sweetness to preference.

  4. 4

    Serve

    Pour into two mugs (about 1 cup each). Top each with 1 tablespoon whipped cream and a sprinkle of chocolate shavings or cocoa (about 1 teaspoon total). Serve immediately.

French Vanilla Latte

  1. 5

    Brew coffee

    Brew 1/2 cup strong espresso or very strong coffee. If using a home espresso machine, pull a double shot totalling about 1/2 cup. Keep hot.

  2. 6

    Heat and froth milk

    Heat 1 1/4 cups whole milk in a small saucepan over medium-low heat until steaming (do not boil). Froth using a milk frother or whisk vigorously until light and slightly foamy, about 30–45 seconds.

  3. 7

    Combine

    Pour the hot espresso into a large mug. Stir in 2 tablespoons vanilla syrup and 1/4 teaspoon vanilla extract (if using) and the optional 1 teaspoon sweetener if you prefer sweeter. Pour the steamed milk over the coffee, holding back foam with a spoon.

  4. 8

    Top and garnish

    Spoon the remaining foam on top and lightly dust with 1/4 teaspoon ground cinnamon if desired. Serve hot.

Cappuccino

  1. 9

    Brew espresso

    Brew 1/2 cup fresh espresso (or two 1-oz shots). Pour into a preheated cappuccino cup.

  2. 10

    Steam and foam milk

    Steam 1/2 cup whole milk until it reaches about 150–155°F (65–68°C) and develops a velvety microfoam. If you don't have a steamer, heat milk until steaming and froth vigorously with a handheld frother or by shaking in a tightly sealed jar and then pouring to separate foam.

  3. 11

    Assemble

    Pour steamed milk over the espresso so the beverage is roughly 1/3 espresso, 1/3 steamed milk, and 1/3 foam. Spoon about 1/4 cup milk foam on top to create the classic layered cappuccino.

  4. 12

    Sweeten and garnish

    Stir in 1 teaspoon sugar if desired, and dust the foam with a light sprinkle of cocoa or cinnamon (about 1 teaspoon). Serve immediately.

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