Ingredients & Build
Build (per house standard)
| Chocolate powder or sauce (PURCHASED — per house standard) | Per house spec |
| Milk, steamed | 250–260 ml |
Method
- 1Refer to Raffe Hotels handwritten house standard for chocolate product type and ratio.
- 2Add chocolate powder or sauce to cup per house spec.
- 3Purge steam wand. Steam milk to 65–70 °C (dairy) or 55–60 °C (alt milk).
- 4Pour steamed milk over chocolate base. Stir well to fully combine.
- 5Finish with a light dusting of cocoa or mini marshmallows on request.
Quality Control
- Chocolate fully dissolved — no lumps or gritty texture.
- Rich, balanced flavour — not watery, not overpoweringly sweet.
- Follow house spec — do not substitute chocolate product without manager approval.