How to Make a White Chocolate Mocha

Step-by-Step Guide

1. 1

   Step 1: Measure out the chocolate.

   Follow the guide for measurements. 12 oz cup: 2 tablespoons (29.6 ml), 1/8 cup, 1 ounce 16 oz cup: 4 tablespoons (59.1 ml), 1/4 cup, 2 ounces 20 oz cup: 6 tablespoons (88.7 ml), 3/8 cup, 3 ounces , Place the steam wand straight down into the milk instead of in a diagonal position.
   
   The temperature for the milk should be between 140 and 150 degrees F.
   
   Anything over 160 may scorch a person's mouth. , The aim time is 10 seconds; anything longer than that, the espresso will cook itself and lose the taste. ,,,,,
2. 2

   Step 2: Steam the milk.

   ,,, As you're doing this, keep stirring so that the white chocolate is mixed thoroughly. , Drop ice cubes into the cup.
3. 3

   Step 3: Pour espresso shots by tamping the ground espresso into the portafilter and locking it into the espresso machine.

4. 4

   Step 4: Pour the powder/syrup into the cup.

5. 5

   Step 5: Pour the espresso next in the cup and mix the powder/syrup together until the powder has dissolved or you don't feel any clumps.

6. 6

   Step 6: Pour the milk in(hold back the foam).

7. 7

   Step 7: Top off the drink with whipped cream or any topping of your choice.

8. 8

   Step 8: Scoop the powder into the coffee cup.

9. 9

   Step 9: Pour espresso shots.

10. 10

    Step 10: Skip the steaming milk step.

11. 11

    Step 11: Mix the espresso with the powder in the coffee cup.

12. 12

    Step 12: Pour cold milk into the cup at a slow pace.

13. 13

    Step 13: Leave an inch (2.5 cm) or so of room from the top.

Detailed Guide

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