Cafe Style Hot Chocolate
A smooth, glossy hot chocolate made the cafe way: mix the powder to a paste first, then add frothed milk. Cream and caramel optional.
The difference between a lumpy, watery hot chocolate and a smooth, glossy one is a simple two step trick. First mix the powder with a small amount of hot water into a thick, smooth paste, which gets rid of any lumps. Then stir in warm, frothed milk to lengthen it.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Cafe Style Hot Chocolate recipe. Canonical: https://teas.co.uk/recipes/hot chocolate/cafe style hot chocolate/
Top with cream and a little caramel if you fancy. Makes one mug.
You'll need
- 4 heaped teaspoons of Costa Hot Chocolate Powder (about 25g)
- 100ml freshly drawn water, brought to a rolling boil then left for 1 minute to drop to about 90C
- 150ml whole milk
- 1 generous swirl of squirty cream, for the top
- 1 teaspoon of caramel sauce, for the drizzle
- 1 warmed 350ml mug
- 1 small saucepan
- 1 small balloon whisk
- 1 small handheld milk frother
Method
- Warm a mug with hot water and tip it out.
- Spoon the hot chocolate powder into the mug and add 100ml of hot water (around 90C).
- Whisk hard for thirty seconds into a thick, smooth paste; mixing with a little water first is what stops the lumps.
- Warm the milk in a small pan until it just steams, then froth it into a thick foam.
- Pour the frothed milk into the paste and stir once gently to bring it together.
- Top with a swirl of cream and a drizzle of caramel if you like.
- Always make the paste first; tip all the milk onto dry powder at once and you get lumps that never quite whisk out.
Want the background, not just the brew?
Brewed with: Costa Hot Chocolate Powder, 300g
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