Makes 1 serving (6 ounces)
4 ounces skim milk
1 measured scoop finely ground
espresso or 1 espresso pod
1 tablespoon chocolate syrup
¼ cup heavy cream, whipped to
a medium-soft peak
1 tsp shaved bittersweet chocolate,
or unsweetened cocoa powder,
for garnish (optional)
Pre-chill the frothing pitcher. Press the power
button of the Cuisinart® Espresso Maker to
turn the machine on. The lights around the
power, manual, single and double
espresso buttons will illuminate and when they
stop blinking, the machine has been warmed
and is ready to use.
Place the one-cup filter basket in the
portafilter holder. Spoon the espresso grounds
into the basket. Using the tamping tool, press
down the grounds with moderate pressure
and clean any excess from the rim. Secure
the portafilter holder in place.
Press the steam button and once the light
stops blinking, it’s ready for use.
Pour the milk into the pre-chilled frothing
pitcher. Turn the steam/hot water dial to the
steam setting. Hold the pitcher in one hand and
place it under the steam wand so the
bottom of the wand is just below the surface
of the milk. Press the steam button and while
holding the pitcher at an angle, allow the
steam to move the milk around. Once the milk
begins to increase in volume, lift the pitcher
higher so the steam wand is immersed farther
into the milk. Move the pitcher up and down a
couple of times to achieve a nice foam. When
the foam has almost reached the top of the
pitcher, turn the dial to the off position.
Reserve steamed/frothed milk.
Place one demitasse cup underneath the brew
head and press the single espresso button.
Espresso will begin to brew. When 1½ ounces
have been brewed the machine will stop.
Fill a tall glass with the steamed milk, leaving
about 2 inches at the top. Add the espresso
and chocolate syrup. Top the drink off with
about 2 tablespoons of the whipped cream. If
desired, top with shaved chocolate or cocoa