Mocha

Ingredients:

• Espresso
• 2% milk
• Kingsmill Premium Hot Chocolate Powder
• OR house-made chocolate syrup with the customer’s choice of alternative milk.

To make a medium mocha, use a ceramic latte bowl if ordered to stay, or a 12 oz paper cup if ordered to go.

1. Prep a standard steaming pitcher with 9 oz of milk and 1 ½ tbsp of Kingsmill Premium Chocolate Powder. Add the milk to the pitcher before adding the powder to avoid clumping at the bottom of the pitcher.
2. Pull a double short (2 oz) shot of espresso into the cup.
3. Steam and aerate 9 oz of milk to microfoam texture until the temperature reaches 65°C or 150°F.
4. Pour the steamed chocolate milk over the espresso and finish with latte art.
5. If drink is ordered to stay, serve on a large saucer with a tea spoon.

To make a large mocha, use a 16 oz glass if ordered to stay, or a 16 oz paper cup if ordered to go.

1. Prep a standard steaming pitcher with 12 oz of milk and 2 tbsp of Kingsmill Premium Chocolate Powder. Add the milk to the pitcher before adding the powder to avoid clumping at the bottom of the pitcher.
2. Pull a double long (3 oz) shot of espresso into the cup.
3. Steam and aerate 12 oz of milk to microfoam texture until the temperature reaches 65°C or 150°F.
4. Pour the steamed chocolate milk over the espresso and finish with latte art.