3/4 cup (6fl oz/180ml) whole milk

8 tsp (1.4fl oz/40ml) whisky

Fresh coffee beans

½ teaspoon of piri-piri

1 minibag (1.2oz/35g) Genauva dark chocolate gems

fresh orange parts 


Hot & Spicy Belgian hot Chocolate Macchiato by Peter Hernou – World Champion Latte Art

Belgian hot chocolate

Belgian hot chocolate preparation:

  • Heat the milk with the steamer until frothy (162°F/72°C).
  • Heat the whisky, pour in the glass and flambé. Pour the milk on top and fill to the top.
  • Grind the coffee and add some piri-piri to it in the portafilter.
  • Make an espresso with this spiced coffee. Pour the coffee in the glass gently in the middle of the glass to create a layering effect.
  • Pour the content of the sachet of 1 mini bag extra dark Genauva gems in the glass. Stir well.
  • Decorate with an orange

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