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Ingredients
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Espresso
Hot Chocolate Base
Finishing & Garnish
Method
Espresso
- 1
Pull the espresso
Brew 1 shot of Illy espresso (about 25–30 ml) using an espresso machine. Set the shot aside while you prepare the hot chocolate so it stays hot but can be incorporated immediately when the chocolate is ready.
Hot Chocolate Base
- 2
Make the cornstarch slurry
In a small bowl, whisk together the cornstarch (1 tsp) with 2 tablespoons of the whole milk from the 1 cup to form a smooth slurry with no lumps. This will help gently thicken the drink without clumping.
- 3
Warm milk and cream
In a small saucepan over medium-low heat, combine the remaining milk and the heavy cream. Heat slowly, stirring occasionally, until the mixture is hot and steaming but not boiling (small bubbles around the edge), about 3–4 minutes.
- 4
Add cocoa, sugar and salt
Whisk in the unsweetened cocoa powder (1 tbs), granulated sugar (2 tbs) and sea salt (0.25 tsp) into the warm milk/cream mixture until fully incorporated and smooth, about 30–60 seconds.
- 5
Add slurry and thicken
Whisk the cornstarch slurry back into the saucepan. Continue to heat over medium-low, whisking frequently, until the mixture thickens slightly and coats the back of a spoon, about 1–2 minutes. Do not let it boil vigorously.
- 6
Melt in the chocolate
Remove the pan from heat. Add the chopped dark chocolate (3 oz) and whisk until completely melted and the mixture is glossy and homogeneous. If needed, return to very low heat for 10–20 seconds while whisking to finish melting, then remove from heat.
- 7
Finish with espresso and vanilla
Whisk in the brewed Illy espresso (1 shot) and the vanilla extract (1 tsp) until fully combined. Taste and adjust sweetness if desired (add up to 1 tsp more sugar). The hot chocolate should be rich, smooth and slightly thickened.
- 8
Transfer to cup
Pour the hot chocolate into a pre-warmed large mug, leaving room at the top for whipped cream and garnishes.
Finishing & Garnish
- 9
Top with whipped cream
Spoon or pipe the sweetened whipped cream (0.5 cup) on top of the hot chocolate to create a generous layer that helps keep the drink warm and adds richness.
- 10
Add syrups and marshmallows
Drizzle the chocolate syrup (1 tbs) over the whipped cream and sprinkle the mini marshmallows (2 tbs) evenly on top.
- 11
Finish with shavings and dusting
Scatter the chocolate shavings (1 tbs) over the whipped cream and marshmallows, then lightly dust with cocoa powder (0.25 tsp) for an aromatic finish.
- 12
Serve
Serve immediately while hot. Stir slightly if you want the espresso and chocolate to fully meld, or sip through the whipped cream and enjoy the layered textures and flavors.
