Jagruti’s Ruby Chocolate Latte
This latte recipe from Jagruti’s Cooking Odyssey is stunning and delicious.
Coffee, pink chocolate, and subtle sweet berry flavours is a wonderful combination. Enjoy hot or chilled over ice for a summer refreshment.
70g ruby chocolate
1 tsp ground coffee
Add water to the RediKettle and set to 60°C.
Add the coffee to a cafetière followed by 60ml of the hot water and leave to brew for ~3 minutes.
Add the milk to a pan and bring to a gentle boil then add the chocolate and stir until melted.
Plunge the cafetière then add the coffee to the milk mixture.
Serve straight away in a glass or leave to cool and serve with ice.