It doesn't take much to bring this drink together, especially if the chocolate sauce is made in advance. In a saucepan bring milk to a gentle simmer then remove from the heat. If you have a milk frother carefully aerate the milk to make foam for the top. Don't worry if you don't have one the steamed milk will be slightly frothy from simmering. The recipe uses brandy, but dark rum or whiskey can but substituted. A shot glass is roughly a tablespoon of liquid, give or take. Feel free to adjust the chocolate or alcohol to your taste.
3/4 cup (180 ml) whole milk
1 tablespoon chocolate sauce, warm (see recipe below)
1 tablespoon brandy
Heat milk in a saucepan to a gentle simmer. Remove from the heat, use an milk frother to make foam if you have an aerator, omit if not, then pour milk into a heat-resistant glass. Add warm chocolate sauce and brandy. Stir slightly. Finish with additional foam if desired. Makes one serving. Double, triple, or quadruple the recipe as necessary.
The chocolate sauce recipe makes about a cup which will make several servings of the cappuccino recipe. Left-over sauce is equally good served warm over ice cream or drizzled on cake. Store left-over sauce in the refrigerator for up to two weeks.
1/3 cup (45 g) unsweetened cocoa powder
1/4 cup (50 g) granulated sugar
2 tablespoons (30 ml) honey
1/2 cup (125 g) water
1 ounce (30 g) bittersweet or semi-sweet chocolate, finely chopped
In a small saucepan whisk together the cocoa powder and sugar. Stir in the honey and water. Bring the mixture to a boil, stirring to combine. Remove from the heat and add the chocolate. Stir until melted and completely smooth. Store left-over sauce in a glass jar in the refrigerator.