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Ingredients
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Espresso & Milk
Chocolate & Sweetener
Finishing
Method
Espresso & Milk
Brew espresso
Brew two shots (about 2 fl oz) of espresso using an espresso machine or strong concentrated coffee. Transfer the espresso to a pre-warmed 12 oz cup.
Steam milk
Pour 8 oz whole milk and 2 tbsp heavy cream into a steaming pitcher. Steam with the wand until milk reaches about 150°F (65°C) and has velvety microfoam. If you don't have a steam wand, heat milk on the stove or microwave until hot (do not boil) and froth with a handheld frother.
Chocolate & Sweetener
Make chocolate paste
In a small heatproof bowl, combine 1 tbsp unsweetened cocoa powder and 1 tbsp granulated sugar. Add 1 tbsp hot water and stir vigorously until a smooth, lump-free chocolate paste forms.
Combine with espresso
Pour the chocolate paste into the cup with the brewed espresso. Stir thoroughly until the chocolate is completely dissolved and the mixture is homogeneous.
Finish & Serve
Pour the steamed milk into the espresso–chocolate mixture, holding back the foam with a spoon and then spooning the microfoam on top. Stir gently once to integrate.
Top with 2 tbsp whipped cream and dust with 1 tsp chocolate shavings or a light sprinkle of cocoa powder.
Serve immediately in the 12 oz cup. Optionally provide a small spoon for stirring.