Dhan Tamang's Frothy Winter Warmers

Press GO to unleash the MOB step by step feature.

For The Chocolate Orange Hot Chocolate

Step 1.

Melt your chocolate in the microwave in 30-second increments, stirring in between to make sure it doesn’t burn. Pour into your mug along with your orange extract (oil-based ones work best here).

Step 2.

Heat your Cravendale Whole Milk in a saucepan to 60°C. Pour the hot milk into your french press and pump for 15-20 seconds until lovely and foamy. Pour into a metal barista jug and gently tap to break the microbubbles.

Step 3.

Tilt the hot chocolate mug and pour the milk on top whilst swirling the milk. Once the mug is ¾ full, bring the mug closer to the jug and pour the milk and twist the mug until it is flat - this is when you can attempt some latte art! Drag a cocktail stick through your coffee to form different shapes.

For The Spiced Pumpkin Latte

Step 4.

Pour your espresso and pumpkin spiced syrup into a mug.

Step 5.

Heat your Cravendale Whole Milk in a saucepan to 60°C. Pour the hot milk into your french press and pump for 15-20 seconds until lovely and foamy. Pour into a metal barista jug and gently tap to break the microbubbles.

Step 6.

Pour the hot milk into the espresso mug, tilting the mug as you pour. Straighten up the mug towards the end of the pour and try some latte art.

Step 7.

Decorate with a sprinkle of cinnamon powder and a stick to decorate.

For The Salted Caramel Dalgona

Step 8.

Combine the coffee, sugar and syrup in a jug with the hot water. Whisk until it becomes very thick and foamy - this will take a few minutes. You can do this with a hand whisk and some elbow grease.

Step 9.

Add some ice to a glass and fill it with Cravendale Whole Milk.

Step 10.

Spoon over the coffee foam and serve.

For The Regular Latte

Step 11.

Pour the espresso in a mug, saving 1 tablespoon in a separate mug for later.

Step 12.

Heat your Cravendale Whole Milk in a saucepan to 60°C. Pour the hot milk into your french press and pump for 15-20 seconds until lovely and foamy. Pour into a metal barista jug and gently tap to break the microbubbles.

Step 13.

Tilt the mug and pour the milk whilst swirling the milk. Once the mug is ¾ full, bring the mug closer to the jug and pour the milk and straighten the mug. Leave the top completely white.

Step 14.

Dip a bamboo skewer into the saved espresso to draw out a pattern on top of your latte.

For The Chocolate Orange Hot Chocolate
35g Dark Chocolate
2g Orange Extract
250ml Cravendale Whole Milk
For The Pumpkin Spiced Latte
Double Shot of Espresso
10ml Spiced Pumpkin Syrup
150ml Cravendale Whole Milk
Cinnamon Powder, To Serve
Cinnamon Stick, To Serve
For The Salted Caramel Dalgona
1 Tsp Instant Coffee
10g Sugar
15g Caramel Syrup
35g Hot Water
250ml Cravendale Whole Milk
Ice, To Serve
For The Regular Latte
Double Shot Of Espresso
250ml Cravendale Whole Milk