Queen's Winter Cloud

The Degassing (Throwing Technique): Pour 110ml of Seven Dates Original into a stainless steel milk frothing pitcher. To prevent the carbonation from expanding too rapidly when heated, "throw" the liquid by pouring it smoothly back and forth into a second pitcher 2 or 3 times. This quickly releases the trapped CO2 while adding a touch of bartender flair.

The Bar Setup: Empty one sachet of premium dark hot chocolate powder (approx. 25-30g) into the pitcher with the degassed soft drink.

The Steam Wand Emulsion: Submerge the steam wand of the espresso machine and activate the steam. Froth and heat the mixture just as you would for a traditional hot chocolate. The steam will perfectly dissolve the powder into the liquid, creating a thick, smooth, and steaming hot velvety texture without overflowing.

The Regal Pour: Pour the hot, dark ebony liquid directly into a pre-warmed mug.

The Cloud of Cream: Whip fresh heavy cream until it holds stiff peaks. Gently spoon a generous, cloud-like dollop over the hot base. The heat from the beverage will slowly begin to melt the bottom of the cream.

The Signature Garnish: Drizzle the whipped cream elegantly with rich Seven Dates Concentrate. Finish by scattering a pinch of dark chocolate chips over the top. As they hit the warm cream, they will soften slightly, providing an irresistible texture.

Serve: Present immediately alongside a small spoon.