YOUR CHRISTMAS RECIPE
Christmas Chocolate-Orange Mocha
Fresh orange-infused milk and dark chocolate over espresso. A festive Barista Recipes house creation with ½ teaspoon of added brown sugar.
Makes 1 drink · Contains milk · Use a 300 ml heatproof cup
Ingredients
- 30 ml freshly brewed espresso
- 180 ml whole milk
- 15 g dark chocolate (about 60% cocoa), finely chopped
- ½ level tsp brown sugar
- 1 strip of orange peel, about 5 cm long, with as little white pith as possible
- A pinch of finely grated orange zest, to finish
You’ll need
An espresso maker, small saucepan, one teaspoon, a dish for the used peel, a fine grater or zester, measuring utensils and a 300 ml heatproof glass mug.
Method
- Pour the milk into the saucepan and add the strip of orange peel.
- Warm gently for about 2 minutes, until steaming. Don’t let it boil.
- Lift out the peel with the teaspoon and place it in the small dish.
- Add the chocolate and sugar. Stir gently with the same spoon until the chocolate has melted and the milk is smooth.
- Pour the espresso into the mug.
- Pour in the warm chocolate-orange milk.
- Finish with a pinch of orange zest. Let the drink cool to a comfortable temperature before sipping.
About this recipe & measurements
A Christmas café creation, rather than a traditional national recipe. Our house version uses ½ teaspoon of brown sugar, plus the sugar already in the chocolate. For a less sweet cup, choose darker chocolate (70% or more).
Approximate equivalents: 30 ml = 1.01 US / 1.06 UK fl oz; 180 ml = 6.09 US / 6.34 UK fl oz; 300 ml = 10.14 US / 10.56 UK fl oz; 15 g = 0.53 oz; 5 cm = about 2 inches. Keep spoon measures as written.
The video is AI-generated. Follow the written quantities and method.