Intermediate
Chocolate Latte Muffin
A decadent espresso-based latte that captures the essence of a chocolate muffin in liquid form. Rich espresso meets velvety steamed milk infused with chocolate and vanilla, topped with a cinnamon-sugar foam that mimics muffin top crumbles. Perfect for dessert or an indulgent afternoon treat.
12 min
1 serving
Espresso
Instructions
Brewing Instructions
- Prepare the espresso: Grind 18g of medium-dark roast beans to fine consistency. Dose and tamp evenly in portafilter.
- Extract the shot: Pull a double espresso (36ml) in 25-30 seconds. Aim for rich, golden crema.
- Prepare the milk: Pour 180ml cold whole milk into steaming pitcher. Add brown sugar and mix gently.
- Steam the milk: Steam milk to 150-160°F, creating microfoam texture. The sugar will caramelize slightly, adding muffin-like sweetness.
- Assemble the drink: Add chocolate syrup and vanilla to espresso in 8oz cup. Pour steamed milk, holding back foam initially, then spoon foam on top.
- Finish: Dust with cinnamon and cocoa powder to create the "muffin top" effect.
Pro Tips
Pro Tips
- Equipment calibration: Ensure your espresso machine is at optimal temperature (200°F) for best extraction
- Milk technique: Create dense, velvety microfoam by keeping steam wand just below surface initially, then plunging deeper
- Flavor balance: Adjust chocolate syrup quantity based on your beans' natural chocolate notes
- Presentation: Use a small fine-mesh strainer for even cocoa dusting
- Temperature control: Serve immediately while milk temperature is optimal (140-150°F)
Recipe Details
Coffee Amount:18g
Water Amount:36ml
Grind Size:Fine
Water Temp:200°F
Prep Time:8 min
Ingredients
- espresso beans (medium-dark roast) - 18g
- whole milk - 180ml
- dark chocolate syrup - 15ml
- vanilla extract - 2-3 drops
- brown sugar - 1 tsp
- ground cinnamon - pinch
- cocoa powder - for dusting
Equipment Needed
- espresso machine
- coffee grinder
- portafilter and tamper
- milk steaming pitcher
- 8oz latte cup
- fine-mesh strainer (optional)