Sandra’s recipe for mochaccino

Good morning friends!

Bet ya can’t believe I’m writing in my blog at a reasonable hour .Well I had 7 hours of sleep and as I had promised in the very beginning I would share some of my famous recipes ( famous among my closest friends anyway.)

I decided to share my special recipe for mochaccino Mmmmm so yummy.

I made it for myself the other evening and thought what a great way to pass the time and fun to make …most delicious!

So all ya need is your favorite milk ( I use homogenized milk the best foam ask Martha Stewart) espresso coffee, preferable a dark roast ( again your choice) 1 teaspoon of raw sugar or white vanilla sprinkles , 3 Lindt Lindor chocolate balls (I prefer milk but you can use dark chocolate , most important a cappuccino machine.

Now if you don’t have a cappuccino machine, you can improvise by using a pot with milk coming to a boil mix coffee (already made in pot with the chocolate )

So Once you allow the espresso to drip into the mug about two thirds then turn on foam maker on machine ( after working in various cafes and restaurants back in my past , I still call it the foam maker , forgive me for not remembering the correct technical name , I’m sure you get my drift)

Here’s the most amazing delectable part I love (my favorite part ), being a chocolate lover of course..

Once the milk comes to a creamy white foam ; there’s an art to this . I’ll share now

Take the spout of the foam maker, put it on an angle while it is just dipped into slightly the the top of the milk .Listen for a hissing sound; not a heavy boiling sound or you wont get the nice fluffy white foam ( being a singer /songwriter, it’s all about the ear for music) Listen for the sound, memorize the sound. I guarantee you will always have fluffy white foam as a result for: cappuccinos, macchiato’s. Remember rule of thumb : hissing sound produces beautiful fluffy white foam, boiling milk sound produces hot milk for lattes. So many people never get this part.

Now here’s my favorite part and important feature of the recipe. You have your foam made , now pop three of those delicious chocolate Lindt Lindor chocolate balls into the flask and as you are making the foam right before your eyes you will see the chocolate and the milk marry together and form your hot chocolate .

Once that is ready take your espresso and pour it into the flask and stir (I can smell the aroma even as I’m writing this to you all lol Ahhhhhhhhhhh!!!!

After all this choose a beautiful mug or fancy glass ; whatever your favorite. Pour this magnificent concoction into your cup.

I like to serve it with a special cookie or cake or even additional Lindt Lindor chocolate balls. YUM!

So how’s that for a pick me up during a Pandemic lockdown friends?

Cheers!

Stay healthy and happy

Love Sandra

((((HUGS))))

recipe by Sandra Frieser