Pink Mocha
Time
5 minutes
Difficulty
Easy
Makes
1
Make your favourite barista-style drink at home. Our Raspberry Ripple Hot Chocolate gives this Pink Mocha an irresistible sweet twist that coffee drinkers will love.
INGREDIENTS
Header Section
1 espresso shot (18g Guatemala Elephant ground coffee + 35ml boiling water)
250ml steamed milk
METHOD
- Make the espresso shot in a cafetière and pour into a mug.
- Steam the milk and mix in 2 tsp of hot chocolate powder. Pour most of the milk into the coffee cup and then, using a milk frother, create the pink foam with the remaining milk and spoon on top.
- Drizzle with dark chocolate and enjoy!
1 espresso shot (18g Guatemala Elephant ground coffee + 35ml boiling water)
250ml steamed milk
- Make the espresso shot in a cafetière and pour into a mug.
- Steam the milk and mix in 2 tsp of hot chocolate powder. Pour most of the milk into the coffee cup and then, using a milk frother, create the pink foam with the remaining milk and spoon on top.
- Drizzle with dark chocolate and enjoy!
