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Ingredients
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Espresso / Coffee Base
Chocolate Mixture
Milk / Froth
Assembly & Garnish
Method
Espresso / Coffee Base
- 1
Brew espresso
Pull two shots of fresh espresso (about 2 oz total). If you don’t have an espresso machine, brew 2 oz of very strong coffee (use the concentrated method) or 1 shot espresso + 1 oz hot strong brewed coffee to equal roughly 2 oz.
Chocolate Mixture
- 2
In a small heatproof cup or pitcher, combine 1 tablespoon unsweetened cocoa powder and 1 teaspoon sugar. Add 2 tablespoons hot water and whisk vigorously until the cocoa and sugar are completely dissolved and form a smooth chocolate syrup with no lumps.
Milk / Froth
- 3
Pour 8 oz cold milk into a milk pitcher. If using vanilla, add 1 teaspoon vanilla extract. Steam the milk with a steam wand until it reaches about 140–150°F (60–65°C) and has a velvety microfoam (about 20–30 seconds steaming). If you don't have a steam wand, heat the milk on the stovetop or microwave until hot but not boiling (140–150°F / 60–65°C) then froth vigorously with a handheld frother or shake in a tightly sealed jar for 30–60 seconds to create foam.
Assembly & Garnish
- 4
Preheat a 12 oz cup by rinsing with hot water, then discard the water. Spoon the prepared chocolate syrup into the bottom of the cup.
- 5
Pour the hot espresso or strong coffee over the chocolate syrup and stir quickly to fully incorporate the chocolate into the coffee.
- 6
- 7
Top with 2 tablespoons whipped cream if desired and finish with a sprinkle of chocolate shavings or 1 teaspoon cocoa powder.