Award-winning coffee artist Dhan Tamang warmed our hearts and our mugs these luxurious hot drinks and beautiful latte art just in time for winter.
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Serves
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This recipe was created for a specific serving size. If you want to scale it up or down you might need to make adjustments to the cooking time, seasoning quantities, and equipment used.
For The Chocolate Orange Hot Chocolate
Dark Chocolate
Orange Extract
Milk
For The Pumpkin Spiced Latte
Double Shot Espresso
Spiced Pumpkin Syrup
Whole Milk
Cinnamon
Cinnamon Sticks
For The Salted Caramel Dalgona
Instant Coffee
White Sugar
Caramel Syrup
Water
Milk
Ice Cubes
For The Regular Latte
Double Shot Espresso
Milk
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Serves
NaN
This recipe was created for a specific serving size. If you want to scale it up or down you might need to make adjustments to the cooking time, seasoning quantities, and equipment used.
For The Chocolate Orange Hot Chocolate
Dark Chocolate
Orange Extract
Milk
For The Pumpkin Spiced Latte
Double Shot Espresso
Spiced Pumpkin Syrup
Whole Milk
Cinnamon
Cinnamon Sticks
For The Salted Caramel Dalgona
Instant Coffee
White Sugar
Caramel Syrup
Water
Milk
Ice Cubes
For The Regular Latte
Double Shot Espresso
Milk
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Press GO to start step-by-step mode and keep your screen awake as you cook.
For The Chocolate Orange Hot Chocolate
Step 1.
Melt your chocolate in the microwave in 30-second increments, stirring in between to make sure it doesn’t burn. Pour into your mug along with your orange extract (oil-based ones work best here).
Step 2.
Heat your Cravendale Whole Milk in a saucepan to 60°C. Pour the hot milk into your french press and pump for 15-20 seconds until lovely and foamy. Pour into a metal barista jug and gently tap to break the microbubbles.
Step 3.
Tilt the hot chocolate mug and pour the milk on top whilst swirling the milk. Once the mug is ¾ full, bring the mug closer to the jug and pour the milk and twist the mug until it is flat - this is when you can attempt some latte art! Drag a cocktail stick through your coffee to form different shapes.
For The Spiced Pumpkin Latte
Step 4.
Pour your espresso and pumpkin spiced syrup into a mug.
Step 5.
Heat your Cravendale Whole Milk in a saucepan to 60°C. Pour the hot milk into your french press and pump for 15-20 seconds until lovely and foamy. Pour into a metal barista jug and gently tap to break the microbubbles.
Step 6.
Pour the hot milk into the espresso mug, tilting the mug as you pour. Straighten up the mug towards the end of the pour and try some latte art.
Step 7.
Decorate with a sprinkle of cinnamon powder and a stick to decorate.
For The Salted Caramel Dalgona
Step 8.
Combine the coffee, sugar and syrup in a jug with the hot water. Whisk until it becomes very thick and foamy - this will take a few minutes. You can do this with a hand whisk and some elbow grease.
Step 9.
Add some ice to a glass and fill it with Cravendale Whole Milk.
Step 10.
Spoon over the coffee foam and serve.
For The Regular Latte
Step 11.
Pour the espresso in a mug, saving 1 tablespoon in a separate mug for later.
Step 12.
Heat your Cravendale Whole Milk in a saucepan to 60°C. Pour the hot milk into your french press and pump for 15-20 seconds until lovely and foamy. Pour into a metal barista jug and gently tap to break the microbubbles.
Step 13.
Tilt the mug and pour the milk whilst swirling the milk. Once the mug is ¾ full, bring the mug closer to the jug and pour the milk and straighten the mug. Leave the top completely white.
Step 14.
Dip a bamboo skewer into the saved espresso to draw out a pattern on top of your latte.
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