Chocolate latte

Chocolate latte

15 min
Embrace the warmth of a homemade chocolate latte, a sumptuous blend of dark chocolate and robust espresso, softened by the creaminess of steamed milk. This recipe guides you through crafting a luxurious beverage that's perfect for savouring during a quiet moment or as a sweet finale to any meal. With rich, melted chocolate at its heart, each sip is a velvety indulgence that's sure to delight the senses.


Step 1
  • Break the chocolate into smaller pieces and place in the bottom of a glass.
Step 2
  • Heat the milk gently in a saucepan to approx. 65 °C and whip the hot milk into a soft foam
Step 3
  • Pour the coffee over the chocolate and stir until it is almost melted.
Step 4
  • Pour in the warm milk and spoon the foam on top.
Step 5
  • Sprinkle some chopped chocolate or sifted cocoa and powdered sugar on top.

Questions about chocolate latte

Make a delicious chocolate latte following our easy recipe! Read more about it below.

Can I use a different type of chocolate?
Yes, you can use various types of chocolate, such as milk or white chocolate, to suit your preference. However, using 60-70% dark chocolate is recommended for a balance of flavour and ease of melting.
How can I make my chocolate latte extra frothy?
You can achieve frothiness by gently heating the milk on the stove and then whisking vigorously or using a milk frother. Another method is to energetically shake the heated milk in a sealed jar, taking caution with hot liquids.
What is the difference between a chocolate latte and a mocha?
While this chocolate latte is made by combining coffee with pieces of rich dark chocolate, a mocha is instead made using drinking chocolate – either the powdered kind, or in syrup form. It’s also common to top a mocha with a sizable layer of whipped cream. Both drinks are chocolatey takes on coffee but the way in which the chocolate is integrated is different.
Can I make an iced version?
Definitely! You can make an iced chocolate latte by brewing espresso over chocolate as usual and letting it cool to room temperature. Next, add ice cubes to a glass, pour over the coffee and then the frothed cold milk.


200 ml
Freshly brewed espresso coffee
75 ml
Dark chocolate
25 g

Elevate your chocolate latte to a café-quality beverage.

Creating the perfect chocolate latte involves more than just following the recipe – it's about personalising the drink to your taste and making the most of the ingredients.

Extra indulgent serving suggestions

For an extra indulgent twist, consider topping your chocolate latte with a generous dollop of whipped cream and a drizzle of caramel or chocolate sauce. You can also add a sprinkle of crushed chocolate cookies for a delightful contrast in texture and appearance. If you're in the mood for a richer flavour, try a drizzle of flavoured syrup like hazelnut or vanilla over the foam.

Adjusting the flavours

Choose a high-quality dark chocolate to ensure a deep, rich flavour. A chocolate with 60-70% cocoa content is ideal as it provides a perfect balance between bitterness and sweetness, enhancing the overall taste of the latte without overwhelming the coffee's robust notes.

For a stronger coffee flavour to the chocolate latte, consider using freshly brewed espresso or a strong coffee blend. If you prefer a milder taste, adjust the amount of coffee accordingly. The quality and roast of the coffee beans can also impact the flavour, so choose a blend that complements the chocolate.

An elegant end to any meal

A chocolate latte can be served as a decadent dessert or accompaniment to a sweet dish. Its rich and indulgent nature makes it a fitting conclusion to a meal, especially when served in fine glassware and garnished with a chocolate swirl or a dusting of cocoa powder for an elegant presentation.

Store and preserve leftover chocolate like this

Proper storage of chocolate is essential to maintain its quality for chocolate lattes. It should be kept in a cool, dry place away from strong odours. If refrigeration is necessary, ensure the chocolate is well-wrapped to prevent condensation and flavour absorption from other foods.