Dessert Menu Recipe

Make chocolate-vanilla iced espresso dessert beverage

In a small saucepan over medium heat, combine whole milk, heavy cream, granulated sugar, and cocoa powder. Whisk continuously until sugar dissolves and mixture is warm but not boiling (about 3–4 minutes). Remove from heat and stir in vanilla extract. Cool slightly (5 minutes).

Prepare espresso: brew 4 oz strong espresso or two double shots. If using instant strong coffee, dissolve so it measures 4 oz.

In a cocktail shaker or large jar, add ice cubes, cooled chocolate-vanilla milk mixture (about 8 oz), espresso (4 oz), and chocolate liqueur if using. Secure lid and shake vigorously for 10–15 seconds to chill and create light froth.

Pour mixture into two serving glasses (about 12 oz each) over fresh ice. Top each with 2 tbsp whipped cream and sprinkle with chocolate shavings or a dusting of cocoa powder. Serve immediately.

Notes: Adjust sugar to taste. For a hot version, skip ice and keep the milk-espresso mixture warm; top with whipped cream and cocoa.

Pulling espresso

Dose 28 g freshly ground espresso into the portafilter and tamp evenly with 30–40 lbs of pressure. Lock into a properly heated machine and run 60 ml (approx. 2 oz) of water through the coffee in about 25–30 seconds for a balanced double shot. Yield ~60 ml espresso. Use immediately.

Latte / Cappuccino

For a latte: steam 6 oz milk to 140–150°F (60–65°C) with velvety microfoam. Pull a double espresso into a warmed cup, pour steamed milk over espresso holding back foam, then finish with a 1/4 inch layer of foam. For a cappuccino: steam 4–5 oz milk to 140–150°F creating thicker foam, pour to achieve roughly equal parts espresso, steamed milk, and foam. Dust with ground cinnamon if desired.

Mocha

In a cup, add 2 tbsp chocolate syrup, pour in hot double espresso (~60 ml), stir to combine. Steam 6 oz milk and pour into the cup, stirring gently. Top with steamed milk foam and optional whipped cream; dust with cocoa or chocolate shavings.

Iced espresso drink

Fill a serving glass with 1 cup ice. Add brewed espresso (60 ml) and sweetener/simple syrup to taste (start with 1–2 tsp). Pour cold milk or milk mixture (approx. 6 oz) over ice and stir. For an iced mocha, add chocolate syrup before pouring milk and stir well.

Sweetening and garnishes: offer sugar packets or 1–2 tsp simple syrup per drink as standard. Provide cinnamon, cocoa powder or chocolate shavings for garnish. Keep hot beverages served at recommended temperatures and iced drinks on fresh ice.