African Vanielje on Aug 26 2007 at 11:05 pm | Filed under: Uncategorized
Brew some strong coffee (I like to use my stove top espresso pot)
Heat about 150 ml of milk
Finely chop about 50-75g of dark chocolate and place in the bottom of your mug. I use Green & Black’s or Valrhona, or sometimes organic belgian Callebaut cooking chocolate.
Stir in a teaspoon or two of hot milk until the chocolate becomes a smooth paste.
Add your espresso / coffee until the mug is half full, and stir to combine.
If you have a cappucino machine or a small hand frother you can froth your milk.
Holding back the froth with a spoon, add hot milk and top off with the froth.
A few sprinkles of dark cocoa powder or some of Green & Black’s Maya Gold hot chocolate and you’re good to go.
