MOCHA CORTADO

 INGREDIENTS

  • 1 tbsp chocolate pellets 70% chocolate of high quality.
  • 1 double espresso
  • Sprinkle of cocoa powder
  • 50 ml frothed Sproud Barista Milk

STEP BY STEP

  1. Stir the chocolate into the espresso.
  2. Sprinkle the cocoa powder on top using a tea strainer.
  3. Froth the Sproud Barista to a creamy texture and a temperature of about 50° C and pour into the coffee.

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