Mochaccino
Makes 1 serving (5½ ounces)
4
ounces (115 ml) skim milk
1
measured scoop finely ground
espresso or 1 espresso pod
2
tablespoons (30 ml) chocolate syrup
1
tsp (5 ml) shaved bittersweet
chocolate, or unsweetened cocoa
powder for garnish (optional)
Pre-chill the frothing pitcher. Place the one-
cup filter basket in the portafilter holder. Spoon
the espresso grounds into the filter basket.
Using the tamping tool, press down the
grounds with moderate pressure and clean
any excess from the rim. Secure the portafilter
holder in place.
Turn the Cuisinart
®
Espresso Maker on.
When the machine is heated and ready to
use, the red heating light will go out.
Turn both the steam/hot water and function
knobs to the steam settings. Pour the milk
in the pre-chilled frothing pitcher. Hold the
pitcher in one hand and place under the steam
wand so the bottom of the wand is just below
the surface of the milk. While holding the
pitcher at an angle, allow the steam to move
the milk around. Once the milk begins to
increase in volume, lift the pitcher higher so
the steam wand is immersed farther into the
milk. Move the pitcher up and down a couple
of times to achieve a nice foam. When the
foam has almost reached the top of the
pitcher, turn the large function knob to the off
position. Reserve steamed/frothed milk.
Wait for the red heating light to go out, if
necessary.
Place a glass underneath the brew head and
turn the function knob to the espresso
setting. Espresso will begin to brew. When 1½
ounces have been brewed (after about 15
seconds), turn the large function knob to the
off position.
Add the chocolate syrup and about 4 ounces
(115 ml) of the steamed milk; stir. Spoon 1 to 2
tablespoons (12-30 ml) of the frothed milk on
top. If desired, top with shaved chocolate or
cocoa powder.
Café Mocha
Makes 1 serving (6 ounces)
4
ounces (115 ml) skim milk
1
measured scoop finely ground
espresso or 1 espresso pod
1
tablespoon (15 ml) chocolate syrup
¼
cup (50 ml) heavy cream, whipped to a
medium-soft peak
1
tsp (5 ml) shaved bittersweet
chocolate, or unsweetened cocoa
powder for garnish (optional)
Pre-chill the frothing pitcher. Place the
one-cup filter basket in the portafilter holder.
Spoon the espresso grounds in the filter
basket. Using the tamping tool, press down
the grounds with moderate pressure and clean
any excess from the rim. Secure the portafilter
holder in place.
Turn the Cuisinart
®
Espresso Maker on.
When the machine is heated and ready to
use, the red heating light will go out.
Turn both the steam/hot water and function
knobs to the steam settings. Pour the milk
into the pre-chilled frothing pitcher. Hold the
pitcher in one hand and place under the steam
wand so the bottom of the wand is just below
the surface of the milk. While holding the
pitcher at an angle, allow the steam to move
the milk around. Once the milk begins to
increase in volume, lift the pitcher higher so
the steam wand is immersed farther into the
milk. Move the pitcher up and down a couple
of times to achieve a nice foam. When the
foam has almost reached the top of the
pitcher, turn the large function knob to the off
position. Reserve steamed/frothed milk.
Wait for the red heating light to go off again, if
necessary.
Place a demitasse cup underneath the brew
head and turn the function knob to the
espresso setting. Espresso will begin to brew.
When 1½ ounces have been brewed (after
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