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9 Spice Honey Fresh Chai

9 Spice Honey Fresh Chai

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9 Spice Honey Fresh Chai

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Fresh Chai

Caffeine Level: Medium

9 Spice Honey Fresh Chai

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Kali 33% Drinking Chocolate

Kali 33% Drinking Chocolate

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Kali 33% Drinking Chocolate

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Kali 33% Drinking Chocolate

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Matcha Green Tea Latte

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Matcha Green Tea Latte

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How to make Kali Drinking Chocolate with a Saucepan

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infusion-img

Step 1: Preparation and Equipment

  • Somage Kali Chocolate powder 33%

    Saucepan

    Scales

    Whisk

    Spoon

    Whisk

    Cup or Glass

infusion-img

Step 2: Weigh

10 g /100 ml

  • Pre-weigh Original Kali Drinking Chocolate 33% and your chosen milk. The ratio is 10 g of chocolate powder for every 100 mL of milk. A standard cup equates to 20 g chocolate (1 tablespoon) and 200 mL milk.

    Note: Pour milk into a saucepan before adding the Beetroot powder. Please do not add hot water at this stage.

infusion-img

Step 3: Whisk & Heat

65°C/149°F

  • Whisk powder into the cold milk vigorously until ingredients are dispersed and the colour has transformed.

    Add Saucepan to the heat, whisk ocassionaly until mix reaches 65°C/149°F.

infusion-img

Step 4: Texture

3 methods

  • Your drink is now ready. If you would like to make your hot chocolate extra creamy and silky - choose one of the following methods:

    Option 1. Electric Milk Frother

    Option 2. Cocktail Shaker (or mason jar): shake until frothy

    Option 3. French Coffee Press: plunge 5-10 times

infusion-img

Serve

  • Pour into a glass or cup. Optionally, garnish with Kali couverture sprinkles and serve.

infusion-img

Step 1: Preparation and Equipment

  • Somage Kali Chocolate powder 33%

    Saucepan

    Scales

    Whisk

    Spoon

    Whisk

    Cup or Glass

infusion-img

Step 2: Weigh

10 g /100 ml

  • Pre-weigh Original Kali Drinking Chocolate 33% and your chosen milk. The ratio is 10 g of chocolate powder for every 100 mL of milk. A standard cup equates to 20 g chocolate (1 tablespoon) and 200 mL milk.

    Note: Pour milk into a saucepan before adding the Beetroot powder. Please do not add hot water at this stage.

infusion-img

Step 3: Whisk & Heat

65°C/149°F

  • Whisk powder into the cold milk vigorously until ingredients are dispersed and the colour has transformed.

    Add Saucepan to the heat, whisk ocassionaly until mix reaches 65°C/149°F.

infusion-img

Step 4: Texture

3 methods

  • Your drink is now ready. If you would like to make your hot chocolate extra creamy and silky - choose one of the following methods:

    Option 1. Electric Milk Frother

    Option 2. Cocktail Shaker (or mason jar): shake until frothy

    Option 3. French Coffee Press: plunge 5-10 times

infusion-img

Serve

  • Pour into a glass or cup. Optionally, garnish with Kali couverture sprinkles and serve.

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