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THE PERFECT CAFFÉ MOCHA

© Dorling Kindersley Publishing Company GmbH, Munich, May 2015

 
INGREDIENTS

4 tablespoons of dark chocolate sauce
400ml of milk
30-40g of Jacobs roast and ground coffee

Miscellaneous

Milk frother
Espresso machine

 

Steps

1

Measure the chocolate sauce and place in two large glasses.

2

Heat the milk to about 60-65° C, then pour into a pot (if you have no thermometer at hand: the pot should be too hot to touch) and allow to lather. The foam layer should be about 1 cm thick.

3

Slowly pour the frothed milk over the sauce in theglasses to create two distinct layers.

4

Brew two double portions or 50 ml of espresso into a small jug and pour through the milk froth.

5

Serve while the espresso mixes with the milk. Gently stir with a long spoon to fully mix the layers.