How to make a banging mocha, in other words, a beautiful fresh chocolatey coffee!
You'll need:
10g Llanwern luxury hot choc
36g Llanwern coffee espresso
225ml steamed milk
Cocoa for dusting
Method:
1.Pour your espresso (36g as an ideal amount poured in 28-34 seconds, if you're weighing it & timing it like we do)
2. Whisk in 10g of hot choc (a level tbspn)
to make a chocolate espresso
3. Steam your milk (max 60 degrees)
4. Make sure you swish your chocolate espresso and tap the milk jug on a surface to release any air bubbles & give it a swish
5. Pour the milk into the espresso
6. Dust with cocoa
Enjoy!
Comments