Hot Chocolate - Dualit Cino Instruction Manual & Guarantee

GENERAL TIPS
• To avoid hot milk spillages when steaming, never fill the jug more than half way as the milk
volume will double when you froth.
• Use the thermometer to ensure the milk has steamed/frothed to the optimum temperature.
• Operate the steam once you have finished making coffees to remove any remaining milk
residue from inside the steam wand.
• Wipe the steam wand after each use.
WHAT IS STEAMING?
• Heating the milk using steam.
• For best results hold the jug still.
• Great for making lattes, mochas and hot chocolate, as dense froth is not required.
WHAT IS FROTHING?
• Combining the milk with air by slowly lowering the jug.
• Keep the jug slightly at an angle with the steaming wand, just under the surface of the milk.
WHAT IS TEXTURING?
• Combining the steamed and frothed milk to create a creamy glossy texture.
• Perfect for making cappuccinos, Babycinos and flavoured cinos.
All coffees start with an espresso, we recommend Dualit NX or Origins capsules as a base; add
milk to create different types of drinks. If using ground or instant coffee please make espresso
to taste.
CAPPUCCINO
Frothed milk 60ml
1. Make espresso for the cappuccino
Heated milk 60ml
2. Steam, froth and texturise the milk by following steps 1- 7 (pg 9)
3. Pour a third of the hot textured milk then spoon a third of
Espresso 60ml
the foamed milk over the espresso.
4. Sprinkle with cinnamon or powdered cocoa to finish (optional).
LATTE
Frothed milk 2ml
1. Make espresso for the latte
2. Steam the milk by following steps 1-5 (pg 9)
Heated milk 200ml
3. Pour steamed milk over the espresso, adding a little
froth at the end.
Espresso 60ml
4. Tip: Add flavoured syrups to enhance the flavor of the
coffee (optional).
TIPS
RECIPES
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RECIPES
MOCHA
1. Add 3 teaspoons of cocoa powder with a little water and
Frothed milk 120ml
stir into a paste
Chocolate 60ml
2. Make and add the espresso to the cocoa powder paste
3. Steam the milk by following steps 1-5 (pg 9)
Espresso 60ml
4. Pour steamed milk over the cocoa espresso mix, adding a
little froth at the end.
5. Finish off with whipped cream and dust with cocoa
powder (optional).

HOT CHOCOLATE

Frothed milk 2ml
1. Add 3 teaspoons of cocoa powder with a little water and
stir into a paste
Heated milk 250ml
2. Steam the milk by following steps 1-5 (pg 9)
3. Pour steamed milk over the cocoa mix, adding a little
froth at the end.
Cocoa 10ml
4. Finish off with whipped cream and dust with cocoa
powder (optional).
FLAT WHITE
Heated milk 120ml
1. Less milk more coffee
2. Make a double espresso for the flat white
3. Steam the milk by following steps 1-5 (pg 9)
Espresso 60ml
4. Pour steamed milk over the espresso and serve
BABYCINO
1. Cappuccino without the coffee.
2. Steam, froth and texturise the milk by following steps 1- 7
Frothed milk 60ml
(pg 9)
3. Pour straight into a cup, top with cocoa powder and
Heated milk 60ml
serve with marshmallows.
4. Add sugar to taste or flavoured syrups to add a new
dimension to the Babycino (optional).
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