Double Espresso
1tsp orange essence
2tsp dark marmalade
3tsp drinking chocolate powder
280 ml full fat milk
chocolate powder and orange zest to finish

Put 280 ml full fat milk into a stainless steel jug. With the steam arm close to the bottom of the jug steam the milk to a 'whirlpool' effect until it reaches a temperature of 140 degrees centigrade. When the milk has reached this temperature slowly bring the steam arm towards the top of the jug until the temperature hits 160 degrees centigrade, taking care not to create any bubbles in the milk. The milk should have a consistency like cream and have a glossy appearance. Take 2 tsp marmalade and add it to a little boiling water and stir until the marmalade takes on the consistency of a thick syrup. Add orange essence and then the chocolate powder and stir until dissolved. Take a double espresso and add that to a large mug. Add the chocolate orange mix to the espresso and stir. Add the hot steamed milk to the mixture and stir. Give the mug a sharp tap on a flat surface to get rid of any bubbles that may have appeared. Sprinkle with chocolate powder and grated orange zest to server.

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