Hot chocolate white pearl espresso
level 1
This recipe combines the smooth and sweet creaminess of a white hot chocolate with the bitter and spicy notes of strong coffee. It's easy to make, but it may require a bit of practicing to get the layering right.
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Recipe components
Callebaut® ingredients
Hot chocolate white pearl espresso
| Ingredients | Preparation |
|---|---|
Pour the Callebaut Finest Belgian Hot Chocolate White sachet into the glass. Steam the milk until you have a good amount of foam and pour it into the glass. (Recommended to steam to 72°C). | |
| Make an espresso and add it to the glass. Pour it right in the centre so as to achieve a layered effect. |
Decoration tip
Let stand briefly and then sprinkle Crispearls™ on to the foam. |
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