Mochaccino

Makes 1 serving (5½ ounces)

4    ounces skim milk
1    measured scoop finely ground
      espresso or 1 espresso pod
2    tablespoons chocolate syrup
1    teaspoon 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. 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.
Add the chocolate syrup and about 4 ounces
of the steamed milk to the glass; stir. Spoon
1 to 2 tablespoons of the frothed milk on top.
If desired, top with shaved chocolate or cocoa
powder.