Not every customer orders coffee. Drinks like hot chocolate, matcha, and chai are really popular, and the good news is you don’t need any special equipment to make them. If you’ve got an espresso machine, you can prepare these drinks to a really high standard.
The methods we’re going to run through here can be used for any powdered drink designed to be mixed with hot milk, so whether you’re making hot chocolate, chai, matcha, or any other hot drink made from a powder, the principles stay the same.
There are three main ways to do it. Let’s look at each one.
How to Make Powdered Drinks with an Espresso Machine
Generally there are three different approaches to the problem - each aiming to achieve the same thing: fully dissolve and mix a powder with hot steamed milk. No matter the size of drink you're making, each of these methods should suit you well! But they do have some small differences. Let's explain:
Method 1: Create a Paste with Hot Water
First up, the classic approach.
Take your powder and add a small amount of boiling water, using the hot water tap built into your espresso machine. Stir it into a smooth paste using a whisk if you have one, or a teaspoon if not. Things may differ depending on the powder you're using, but in general the paste should have the same consistency as a shot of espresso.
Once it’s mixed, treat the paste just like an espresso shot: pour your steamed milk straight over, give it a swirl, and you can even finish with latte art if you’d like.
This method is simple and easy to learn, quick to prepare, and delivers consistent results every time. The only potential downsides are that the flavour can be slightly diluted by the hot water, and that the drink can be clumpy if the powder is not completely dissolved properly into a paste.
Method 2: Create a Paste with Steamed Milk
The second method is very similar, but we're instead going to create a paste with a small amount of your hot, steamed milk.
Start by steaming your milk as usual, then, take a small splash of that hot, textured milk and use it to mix the powder into a paste. Just like with the hot water method, you’re aiming for a smooth, espresso-like consistency before you pour in the rest of the steamed milk.
Because you’re using milk rather than water, the end result is creamier and more indulgent, with a stronger flavour profile that customers often prefer. You're still able to pour great latte art with this technique, so long as the paste and your steamed milk have a good colour contrast and your milk has a good texture.
This method produces a richer taste and creamier texture without diluting the flavour. The only drawback is that it can be slightly fiddly to portion out milk for the paste, and it takes a little practice to get consistent results.
Method 3: Steam Powder and Milk Together
The third option is to put your powder straight into the jug of cold milk before steaming. As you steam, the milk and powder combine into one smooth mixture, so when you pour, the flavour is evenly spread throughout the whole drink.
This approach makes it easier to avoid clumps or unmixed powder sinking to the bottom, and it produces a really cohesive texture from top to bottom.
This method is great for creating a smooth, evenly flavoured drink every time. However, it does come with a few drawbacks: powders can stick to the steam wand and make cleaning more difficult, and because everything is already blended together, you won’t be able to pour latte art as there’s no colour contrast between the milk and the base.
