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Ingredients
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Chocolate & Condensed Milk
Coffee
Milk & Garnish
Method
Chocolate & Condensed Milk
- 1
Make the chocolate-condensed base
Place a small heavy-bottomed saucepan over low heat. Add 2 tbs La Lechera and 20 g grated/chopped Ibarra chocolate. Stir constantly with a small whisk or spoon until the chocolate and condensed milk melt together into a smooth, glossy emulsion, about 2–3 minutes. Do not let it boil; if the mixture begins to simmer, remove from heat briefly and continue stirring off heat until smooth.
Coffee
- 2
Pull the espresso
While the chocolate base is melting, pull a double espresso (about 60 ml). If using brewed concentrate instead, use an equivalent strong 60 ml brew. Keep the espresso hot and set aside.
Milk & Garnish
- 3
Froth or steam the milk
Gently heat 180 ml whole milk to about 60–65°C (140–150°F) and create microfoam using a steam wand or an electric milk frother. If you don't have a frother, heat the milk until steaming (do not boil) and vigorously whisk or shake in a jar to create foam. Aim for a velvety texture with a small amount of foam on top.
- 4
Assemble and finish
Pre-warm a 10–12 oz (300–350 ml) mug with hot water, then discard the water. Spoon the hot chocolate-condensed mixture into the bottom of the mug. Pour the 60 ml hot espresso over the chocolate mixture and stir briskly to fully emulsify into a rich mocha base. Gently pour the steamed milk into the mug, holding back foam with a spoon; then spoon the remaining foam on top. If using, add 2 tbs whipped cream on top. Finish by dusting with 1 tsp unsweetened cocoa powder and a pinch of ground cinnamon. Serve immediately.
