Espresso Hot Chocolate

  • 200g milk
  • 40g double cream
  • 12g brown sugar
  • 10g strong coffee ground for espresso
  • 40g Artisan chocolate flakes
  • 1 pinch salt
  • vanilla (optional)
  1. Cook to 80 degrees C the milk, cream, sugar, ground coffee, salt and vanilla
  2. Put chocolate flakes in a bowl
  3. Carefully mix some of the hot milk with the chocolate bits from the centre outwards until it forms a shiny emulsion
  4. Mix this paste back into the hot milk
  5. Let it cool uncovered
  6. Sieve and reheat to serve