Ethiopian White Chocolate Mocha


Serves 1


  • 1 capsule of Ethiopia Single Origin
  • 1 1/4 cups 2% milk
  • 1 tablespoon sweetened whipped cream (optional)
  • 2 tablespoons white chocolate flavored syrup


  1.  Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F using the steaming wand
  2.  Measure the white chocolate syrup into a large coffee mug
  3.  Brew espresso, then add to mug
  4.  Pour the steamed milk into the mug, using a spoon to hold back the foam
  5. Top with whipped cream and serve