Starbucks Coffee Recipe Book

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3. How to make a white chocolate mocha

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1

Measure out the chocolate.


2

 Steam the milk. 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.


3

 Pour espresso shots by tamping the ground espresso into the portafilter and locking it into the espresso machine. The aim time is 10 seconds; anything longer than that, the espresso will cook itself and lose the taste.
 
4

 Pour the powder/syrup into the cup


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

 Pour the milk in(hold back the foam).
 
7

Top The drink off with whipped cream and/or any topping of choice.

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