Ingredients

• 3 tablespoons Ganache for Hot Chocolate and Mochas
• 8 fluid ounces (1 cup / 240 ml) steamed milk or steamed soy milk
• 1 double ristretto shot of espresso

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Instructions

1. Put the ganache in a 10-ounce ceramic cup. Pull the espresso directly over the ganache, then pour the steamed milk over the top from 12 to 20 inches above the cup. The force of gravity will be all the agitation that is required to mix the ganache with the milk. No stirring will be required. Serve immediately.