Ingredients
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- Chocolate Syrup 20 ml
- Master Origin Indonesia Capsule 40 ml
- Semi-skimmed Milk 120 ml
- Chili Dark Chocolate Chips 1 Pinch
- Nespresso machine's steam nozzle
- Soya Lecithin
Materials
- Nespresso machine's steam nozzle
Allergens
- Soya Lecithin
Let's make it!
-
Step
01
Pour the chocolate syrup into your large Recipe Glass.
-
Step
02
Froth your milk – about as much as milk as you’d use in a Latte Macchiato – and pour it into your Recipe Glass.
-
Step
03
Pour in your Master Origin Indonesia coffee (40ml Espresso)
-
Step
04
Top it off with some chili dark chocolate chips (coarsely chopped). Tips: - Chill the chili dark chocolate bar in your fridge for a little while and it’ll break better when you go to chop it into chocolate chips. - Stirring the milk, coffee and syrup before tasting will bring out even more of this drink’s rich, woody aroma.
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Materials
- Nespresso machine's steam nozzle
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Ingredients
- Chocolate Syrup 20 ml
- Master Origin Indonesia Capsule 40 ml
- Semi-skimmed Milk 120 ml
- Chili Dark Chocolate Chips 1 Pinch
Inspirations
Let's make it!
-
Step 01
Pour the chocolate syrup into your large Recipe Glass. -
Step 02
Froth your milk – about as much as milk as you’d use in a Latte Macchiato – and pour it into your Recipe Glass. -
Step 03
Pour in your Master Origin Indonesia coffee (40ml Espresso)
-
Step 04
Top it off with some chili dark chocolate chips (coarsely chopped). Tips: - Chill the chili dark chocolate bar in your fridge for a little while and it’ll break better when you go to chop it into chocolate chips. - Stirring the milk, coffee and syrup before tasting will bring out even more of this drink’s rich, woody aroma.
Sacha Wittorski
Nespresso Barista since 2012, Sacha is a specialist in coffee cocktails.