Parisian Warm Chocolate (Le Chocolat Chaud)

Paris is known for many things from the Eiffel Tower and Notre Dame to haute couture fashion and street cafes. Create a French café in your kitchen with the Capresso froth PRO and our recipe for Parisian Warm Chocolate, or Le Chocolat Chaud.

Parisian Warm Chocolate

Parisian Warm Chocolate (Le Chocolat Chaud)

4 servings

–       8 oz. whole milk

–       3 oz. heavy cream

–       ¼ cup sugar

–       5 oz. semisweet chocolate, grated

Place the heating disk in your Capresso froth PRO. Add milk and cream into frothing pitcher, place lid and press the Warm button. After one minute, remove the frother lid and slowly add sugar and grated chocolate. Replace lid and wait for frother to automatically shut off. Serve warm in four demitasse cups.

Tip: For a true Parisian experience, serve your Le Chocolat Chaud with a croissant or baguette.  If you were in Paris you could order this combination by simply asking for “Café Complet.”

Brown Sugar Hot Chocolate

Every now and then, we crave something sweet. This Brown Sugar Hot Chocolate recipe is sweet and rich, and the perfect way to satisfy a sweet tooth.

Brown Sugar Hot Chocolate made with Capresso froth PRO

Brown Sugar Hot Chocolate

1-2 servings

–       8 oz. milk

–       1 or 2 oz. unsweetened chocolate, grated

–       3 Tbs. brown sugar

–       Pinch of salt

Place the heating disk in your Capresso froth PRO. Add milk to the frothing pitcher. Place lid and press the Hot button. After three minutes, add grated chocolate, brown sugar* and salt. Replace lid and wait for frother to automatically shut off. Serve and enjoy.

*Be sure to break up any lumps in the brown sugar.

Mexican Hot Chocolate

Add a little spice to your hot chocolate with our Mexican Hot Chocolate recipe. It couldn’t be simpler – just three ingredients: milk, chocolate and ground cinnamon, for a bold flavor that you’re sure to enjoy. For even more spice, try using Taza Cinnamon Chocolate Mexicano, dark chocolate blended with cinnamon.

Mexican Hot Chocolate

1 serving

–       8 oz milk

–       2 oz good-quality semisweet or bittersweet chocolate, grated*

–       ¼ tsp ground cinnamon

Place the frothing disk in your Capresso froth PRO and ensure it is securely snapped inside the bottom of the milk pitcher. Add milk and cinnamon to frothing pitcher. Place lid and press the Hot button.

After three minutes, remove frother lid and add grated* chocolate. Replace lid and wait for frother to automatically shut off. To serve, pour into cups and add a dash of ground cinnamon to the top.

*Tip: Use a rotary grater, cheese grater or vegetable peeler to easily grate the chocolate directly into the frothing pitcher.

Lemon Chiffon Latte

A toast to Laura Wagenen-Birdsill, a Capresso event representative and creator of the Lemon Chiffon Latte. This light and refreshing drink was inspired by Laura’s memories of enjoying pie with her family.

Laura said she was reminded of meringue the first time she frothed milk in the Capresso froth PRO on the cold setting. She thought to pair the cold frothed milk with vanilla syrup and fresh lemonade. “This pairing created something that was almost like a drinkable lemon meringue pie,” said Laura. “If you wanted to kick it up a notch, just add a shot of vodka.”

Laura created the Lemon Chiffon Latte and sampled it with the public who gave rave reviews. “Everyone was very surprised and delighted that this taste sensation was created with very few ingredients and simply by using the milk frother on the cold setting,” said Laura. “Everyone loves the versatility of the froth PRO.”

Lemon Chiffon Latte     2-3 servings

8-oz low fat milk

3 Tbs. vanilla syrup

6-oz lemonade

3-oz vodka (optional)

Ice and lemon wedge for serving

Place the frothing disk in your Capresso froth PRO. Add milk and vanilla syrup to frothing pitcher. Place lid and press the Cold button. Wait for frother to automatically shut off. Place ice into a glass and fill half way with lemonade, or if you prefer lemonade and vodka. Pour frothed milk on top and garnish with lemon wedge.