Pink Mocha
![Pink Mocha](https://marvel-b1-cdn.bc0a.com/f00000000209353/www.whittard.co.uk/on/demandware.static/-/Library-Sites-WhittardSharedLibrary/default/dw66738c00/images/contenthub/recipes/recipeguatemala-ripple-mocha.jpg)
![](https://marvel-b1-cdn.bc0a.com/f00000000209353/www.whittard.co.uk/on/demandware.static/-/Library-Sites-WhittardSharedLibrary/default/dw15e77056/images/icons/prep-time.png)
Time
5 minutes
![](https://marvel-b1-cdn.bc0a.com/f00000000209353/www.whittard.co.uk/on/demandware.static/-/Library-Sites-WhittardSharedLibrary/default/dwf0aca7b3/images/icons/difficulty-super-easy.png)
Difficulty
Easy
![](https://marvel-b1-cdn.bc0a.com/f00000000209353/www.whittard.co.uk/on/demandware.static/-/Library-Sites-WhittardSharedLibrary/default/dw63f872ae/images/icons/serving.png)
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!