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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

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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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How To Make a Drinking Chocolate With A Steam Wand

< Back

infusion-img

Step 1: Preparation & Tools

  • Somage Kali Drinking Chocolate 33%

    Milk jug

    Scales

    Steam wand

    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.

    Pour milk into the steam jug first before adding the Chocolate powder.

infusion-img

Step 3: Whisk

10 secs

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

    Note: Please do not add hot water at this stage.

infusion-img

Step 4: Heat & Texture

65°C/149°F

  • Steam until your drinking chocolate reaches 65°C.

    To create a silky texture place the tip of steam wand just left of centre so milk spins in a circular motion - this will ensure a creamy mouthfeel is achieved.

infusion-img

Serve

  • Pour into a glass or cup. Garnish with Kali couverture sprinkles and serve.

infusion-img

Step 1: Preparation & Tools

  • Somage Kali Drinking Chocolate 33%

    Milk jug

    Scales

    Steam wand

    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.

    Pour milk into the steam jug first before adding the Chocolate powder.

infusion-img

Step 3: Whisk

10 secs

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

    Note: Please do not add hot water at this stage.

infusion-img

Step 4: Heat & Texture

65°C/149°F

  • Steam until your drinking chocolate reaches 65°C.

    To create a silky texture place the tip of steam wand just left of centre so milk spins in a circular motion - this will ensure a creamy mouthfeel is achieved.

infusion-img

Serve

  • Pour into a glass or cup. Garnish with Kali couverture sprinkles and serve.

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