Ingredients
- 2 ounce espresso beans
- 2 ounce powdered chocolate
- 1 cup milk
Preparation
Baking Directions:
Using your home coffee grinder, grind your espresso beans to a fine powder.
If you are grinding it at the grocery store, use the “fine” setting or tell your coffee vendor to grind it for a stovetop espresso pot.
Fill the bottom compartment of your stovetop espresso pot with water, slip your espresso pot’s fine-holed strainer into place, and fill it up with ground coffee.
Screw the top of the espresso pot snugly onto the base, and place it on a stovetop burner set to “high.”
Heat milk in saucepan on “low.”
When the milk begins to simmer, use a hand-held electric latte foamer to froth the milk.
If you don’t have a foamer, use a whisk.
When the froth becomes fluffy but dense, remove the saucepan from the heat and set aside.
Spoon the powdered chocolate into a mug.
When you hear the coffee stop percolating (it should take about three minutes), turn off the burner and pour your espresso into the mug, filling it about halfway.
Using a spoon, give it a vigorous stir to dissolve the chocolate.
Using a tablespoon to hold back the foam, pour the milk into the mug.
When it is nearly full, use the spoon to add a dollop of foam on top.
Sprinkle on a pinch of cocoa, and enjoy.