CHOCOLATE ESPRESSO CUPS
Provided by Giada De Laurentiis
Categories dessert
Time 20m
Yield 4 to 6 servings (6 cups)
Number Of Ingredients 5
Steps:
- Heat the milk in a medium pot over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk. Pour into mugs and serve immediately.
HOW TO MAKE ESPRESSO
Here's how to make espresso at home! Make 1 or 2 espresso shots with an espresso machine, or opt for one of the listed alternate methods.
Provided by Sonja Overhiser
Categories Drink
Time 5m
Number Of Ingredients 3
Steps:
- Grind the coffee until it's very fine ground. Different roasts and brands of beans will require a different grind for your machine. You may need to do a few test runs to get it dialed in just right.
- Add the coffee grounds to the espresso basket (portafilter) until it's slightly heaping over the top. Use the tamper to press the grounds evenly into the portafilter, pressing very firmly until it is fully compressed. It's useful to have something to press onto for tamping so that you don't damage the counter or filter. Place the portafilter on a folded towel before tamping, or the best tool is the ledge of a knock box (you can also use it to discard the used grounds). It's important for the coffee grounds to be as even and straight as possible to get the best espresso shot.
- Place the portafilter in the espresso machine and press the button to pull the shot. Most home espresso machines have an automatic option for this. A well-pulled shot will last around 25 to 30 seconds and have deep espresso flavor with a nice crema (foamy topping).
- It takes a while to hone in the grind of the coffee and the tamping process. Don't worry if it's not exactly right the first time! If you find that the shot is watery, use slightly more coffee grounds or use a finer grind on the coffee. If the shot takes longer than 30 seconds, reduce the amount of coffee grounds or use a coarser grind on the coffee.
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- Fill your espresso maker with water and ground espresso according to manufacturer's directions. Place on the stove at medium-high heat and brew the espresso.
- In a measuring cup or creamer cup, add the sugar. Add the first few drops of espresso from the espresso maker into the cup of sugar. The first few drops of espresso that come out of the espresso maker are usually the most concentrated. That’s what we want!
- Allow the espresso maker to continue to brew. Meanwhile, stir the sugar and those few drops of espresso vigorously into a pale, thick sugar foam (espumita). If you've never done this before, there will be a bit of trial and error. I recommend you add a few drops at a time and stir until the sugar foam is thick but drippy.
- Once the espresso maker is done brewing, pour the brewed espresso into the cup with the sugar foam. Stir together slowly to combine. Serve immediately into espresso cups. Enjoy!
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