For 2 large cups (or 3 small ones)
Exact ingredients:
Main ingredients:
- 500 ml whole milk (or lait végétal : amande, avoine…)
- 100 g dark chocolate 70% (haché or in shards)
- 1 tablespoon unsweetened cocoa powder
- 1 c. à soupe de coconut sugar (or brown sugar, or sirop d’érable according to preference)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 very small pincée of Cayenne pepper (or chili – à adjust to goût)
- 1 pinch of salt
- 1/2 c. à café d’vanilla extract (or seeds d’a vanilla pod)
Optional but fabulous:
- 1 pinch of ground cardamom
- Organic orange zest
- Whipped cream or milk foam for topping
- Chocolate shavings or cocoa powder for decoration
👨🍳 Detailed preparation:
🔥 STEP 1: Heat the milk
- Pour 500 ml of milk into a medium saucepan.
- Add l’vanilla extract.
- Heat gently à medium heat until’à the milk is hot, but without boiling it.
💡 Tip: Stir from time to time to prevent it from sticking to the bottom.
🌿 STEP 2: Add the spices
- Add to the hot milk:
- the cinnamon
- the ginger
- the Cayenne pepper
- the pinchée of salt
- (and the cardamom and the d’orange zest if you want a sophisticated touch)
- Mix gently with a whisk or spoon.
💯 Objective: to infuse the spices well into the milk, while keeping a constant heat (no boiling!)
🍫 STEP 3: Incorporate chocolate and cocoa
- Add the 100 g of dark chocolate choppedé directly into the hot milk.
- Also add the spoonère of cocoa powder and the coconut sugar.
- Mélange with a whisk jusqu’à until the chocolate is completely melted and that the mélange is smooth, dark and velvety.
- Laisse mijoter à let simmer on low heat for 3 à 5 minutes, so that the flavors meld.

🍯 STEP 4: Taste and adjust
- Taste your chocolate. Adjust if needed:
- more sugar ? add a drizzle of sirop d’érable.
- More spice? a pointe more pepper.
- too épais ? a little milk to thin out.
☕ STEP 5: Serve with elegance
- Pour into large cups or insulated mugs.
- For a barista chic :
- add a cuillerée of crème fouettée or a milk foam on top.
- sprinkle chocolate shavings, cocoa powder, or even a little bit of cinnamon.
🪄 SECRET BONUS:
Add 1 tsp à café of purée of hazelnut or d’amande in the pot à l’étape 3 for a chocolate even more creamy and indulgent… wow effect guaranteed!
Also see the recipe détaillée of café latté
For more convenience, we suggest preparing Lavazza sweet and delicious cocoa powder
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