AuthorChef Chad
RatingDifficultyBeginner
TweetSaveShare
Yields1.00 Serving
Prep Time10 mins
 30 ml (1 shot) Espresso
 1/2 cup Dairy, Full Cream Milk
 20 g (1/4 cup) Chocolate Syrup
 2 tbsp Whipped cream, UHT
1

Using Breville Barista Express, extract 1 shot of espresso and pour it into the base of your cup.
Add the drinking chocolate and mix well until smooth.

2

Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top.

3

Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.

4

Hold milk jug tip close to the espresso surface. Steady consistent pour is the secret.

5

Garnish with whipped cream and remaining chocolate syrup on top. Serve hot.

*Add Ice cubes if you prefer cold.

Ingredients

 30 ml (1 shot) Espresso
 1/2 cup Dairy, Full Cream Milk
 20 g (1/4 cup) Chocolate Syrup
 2 tbsp Whipped cream, UHT

Directions

1

Using Breville Barista Express, extract 1 shot of espresso and pour it into the base of your cup.
Add the drinking chocolate and mix well until smooth.

2

Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top.

3

Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.

4

Hold milk jug tip close to the espresso surface. Steady consistent pour is the secret.

5

Garnish with whipped cream and remaining chocolate syrup on top. Serve hot.

*Add Ice cubes if you prefer cold.

Cafe Mocha