Method
1
Brew the coffee using your moka pot with 20g medium-fine ground coffee and 150ml water
2
Make the fudge drizzle by melting chocolate chips with heavy cream in microwave for 30 seconds, stir until smooth
3
Prepare hazelnut milk by warming milk in a saucepan over medium heat, whisk in hazelnut syrup and brown sugar
4
Create foam by whisking the warm milk vigorously or using a milk frother until light and frothy
5
Assemble the drink by drizzling fudge sauce around the inside of your mug
6
Pour the coffee into the prepared mug
7
Add the milk gently, holding back the foam with a spoon
8
Top with foam and garnish with chopped hazelnuts and extra fudge drizzle
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
