Real quick (because I can sense the questions): The double shot that I pulled for the chocolate bar hack thingie is a 50ish gram shot. That’s pretty large but it’s a great parameter for the particular coffee I’m using. Also, I stopped it a wee bit late just to fully melt the chocolate. In case y’all were wondering why it didn’t look like a super tight and crema-heavy shot! You’ll just have to trust me that it tasted nice 😈 Okay okay now I’ll leave. Bye!
Funnily enough, that's what I do for mochas. 25-30g of chocolate chips (dark needs less, white needs more) in an 18g in 36g out double shot. Add about 6oz of foamed milk and it's fantastic. Learned it from a local coffee shop
Ah I'm in love with u. Ur so perfect and beautiful I love ur hair and dress up and everything. I'm going crazy now. But can someone tell me the song name from the vacuum short vid please. I'm a fan of urs
When I want to add chocolate to my coffee or espresso, I typically use just one piece of the chocolate bar, and I put it in the bottom of the cup (if adding it before the coffee... otherwise i just put it into the already poured coffee) and then stir it. I don't see where having it sit on the rim during the brew is adding anything besides a potential mess, and the fact that to put it on the rim during brew, makes you add more chocolate than it really needs, in which case you might as well just make a hot chocolate. When my daughter was very young, she wanted to do her Mamma a favor and make her a hot chocolate... she knew hot chocolate was made with milk... so she put milk in the coffee maker and attempted to heat it up. Yeah... we had to buy a new one.
Here in Brazil avocado smoothies are very common, we just blend the avocado with milk, sugar and ice and it tastes amazing. Perhaps doing that before adding the coffee would help with both the taste and the texture.
Ok but a smoothie is very different from a latte. And yes, that avocado drink was more on the smoothie side of the spectrum to me too but, it was supposed to be a latte, well, whatever.
I like cinnamon in my coffee. My grandma always made café de olla - coffee brewed in a pan with piloncllo (Mexican brown sugar cone), or just brown sugar, a cinnamon stick or two, and half a bar of Mexican chocolate. Sometimes she put a couple cloves in hers also. You boil coffee, then let it steep around 5 or six minutes. You can strain it, but my grandma usually didn't. Then used a touch of milk or cream sometimes as well.
@@8stringmonkey Idk what she did, but grounds will seep to the bottom, much like loose leaf tea! Like tea though, letting the coffee sit longer can make the drink more bitter (probably compensated by the sugar) and have a higher caffeine content.
Ideas for each hack. (Just because coming up with them was fun) 1. Puree that avocado, and mix some honey in as you do. Add some hot fluid (milk or coffee) first and give it a stir. I'm imagining a process like turning a roux into a sauce. Consider mixing the entire thing first, then adding the ice. It won't give the gradient color effect, but it might make a smoother drink. 2. Maybe test a bunch of different foaming soap dispensers to see which ones foam the most. If that's still not enough, add a binding agent to the milk, like guar gum. Mix thoroughly before adding to dispenser. 3. If it needs milk, add milk. Treat this as the base of a mocha and add milk as usual. 4. That's fine. You can also add the cinnamon in solid stick form to your carafe if you're not getting enough cinnamon out of it. Tie a string to it so that it's easy to remove when you're done. You can also add this to an emersion brew, like a Clever or a French Press, just remove from the French Press before/if you press. 5. You might try to cold brew in milk. Remember that milk is more acidic than water, so that might effect the brew time. I'm actually really interested in what would happen if you cold-brewed in whipping cream... and then whipped it.
Cold brewing in milk seems like it'd be viable. You could always use coconut milk or almond milk instead of dairy milk if you were worried about the milk fats and such.
Not gonna lie, I've had Trade for over a year and I've had to contact their customer support a couple times because (not because of anything serious on their ) and they are some of the nicest people. I know I had moved temporarily because of college and accidently had my coffee shipped to the wrong address and they straight up replaced it for free.
I LOVE trade! It’s one of the very few sponsorships that I see that are absolutely worth the hype. Such nice people and I’m always surprised at how big of a selection they have.
No rules, no measurements, just vibes Just honey That’s me when I put honey in any of my drinks. But then my family goes into the cupboard to find I used all the honey
@@djhart25 thats expensive, i usually just get cheap honey from a local store to be honest. i like in the uk, its around 80p but fresher better quality honey can get expensive, like £5 or more. but we have to drive somewhere else to get it so we only get it if we happen to go there
My great grandmother made coffee with milk by warming the millk in a saucepan. She then filled a cheesecloth with coffee grounds and dipped them into the pot with warm milk. This made a very mild milky coffee that she served to her grandchildren.
I used to be addicted to coffee, having drank at least 5 cups a day. I quit for 3 years, dropping down to 1-2 a day, but then I was introduced to this amazing channel... and now I think I've drank and made more coffee than anyone in my country.
I noticed _just_ ripe avocados that were still picked at the right time and, therefore, still hold their water content taste like that. If that's the case, you need to introduce heat to it, and it "ripens". I usually make cheese, avocado and tomato toasties if this is the case. "Wet grass" avocado is common during its off season or from produce picked the month in the lead up to and of the season, as the avocados are picked too early and then can't ripen much once picked. Damn, I know too much about avocados.
@@krys8748 Ha! Don't feel pressured into eating them though. Smashed avo isn't for everyone. More for me then (although, extremely unlikely case that we source our food from the same place, but you get what I mean.)
as someone who works in chocolate store/cafe i knew the chocolate espresso wouldnt work because 1) the bar you used has fat substitutes that affect the melting point of the chocolate (you may have a better chance with a bar that only has cocoa butter) and 2) you need the milk to emulsify everything otherwise the chocolate will not want to mix.
What's the fat substitute? Hershey's milk chocolate label lists ingredients as "sugar, milk, chocolate, cocoa butter, lactose, milk fat, soy lecithin, PGPR, emulsifier, vanillin, artificial flavor" which isn't exactly high end but isn't palm oil either... I'd be curious if a different bar shape might work better. Ghirardelli Squares have a nice lip around the perimeter of the square that might corral the espresso a bit better than a bar with multiple small pillows or frames. Or you could potentially hack the hack by melting/carving a divot at the initial pour point--or underneath if you wanted to preserve the aesthetic, or slightly warm the bar to provide a head start...
@bsidethebox soy lecithin is the additive meant to bulk out the cocoa butter. While a different shape may help with the spilling, it still wont help with the chocolate and coffee mixing together. If you've ever made hot chocolate you'll know how important mixing is haha
Rule of thumb if you want cinnamon infused liquid, Always use the sticks. Ground cinnamon is used in baking like cookies and cakes for the flavor. You wont get the same taste and itll be very meh if you try to put ground cinnamon into liquid lol it doesnt mix very well
Seeing the cinnamon coffee, I wonder if you've tried "Cafe de Olla" a very tradicional coffee here in Mexico. Very tasty, normally sweet, but also has a strong taste of the different spices it has.
So with the avocado one, me and my mom make a Frappuccino that is made with espresso, avocado, condensed milk, and ice. You blend it all up and it’s soooo good and creamy
I love using cinnamon, clove, and star anise in coffee, and the way I've found works best for me is to add powdered spices to the coffee in my Aeropress. Since the coffee and water mingle together much longer than a drip machine or pour-over, and the water is forced through the "puck" of coffee, it has a much more pronounced fragrance and flavor. I also like to occasionally add lemon or orange zest, and that's also delicious.
Sounds yum! Whenever I’ve added cinnamon to my brewing coffee I end up with an almost jelly consistency and the brew just isn’t right, do you not experience that at all?
I would definitely suggest trying an Ethiopian blend, or a blend that comes with the notes and flavors in it. The coffee with those flavors are always my favorite too
I don't know why, if it's a you thing or if it's the superpower of baristas everywhere, but this entire channel and you as a person are so incredibly wholesome and have simply the best vibes to be found anywhere. To anyone who's reading this, have a good day. Relax, you're gonna be okay.
NGL found your channel last year and I never drank coffee cause I hated it and now I can’t stand a day without it, you really inspired a-lot of people Keep on :)
I’m wondering if we can improve the milk brew without heat. Add milk and coffee to a press and leave it in the fridge overnight? Could that work? No heat, no water, long extraction time. I would love to see you try this
I've seen people online actually say that sort of milk cold brew in a french press gives surprisingly good results! I haven't wanted to try it though because I don't want to waste good coffee
It works! My husband and I did it once a month last summer. It does need grounds that are larger in size then the pre-ground from the store. I do a coarse grind and sift out the fine stuff before using it in the press. I use the fine stuff left over for my machine coffee. It keeps the milk from getting muddy at the bottom.
I also wonder if you could do it with boiling milk in the French press... You know bringing the milk just to a boil and then letting the ground coffee sit in it for a few minutes. This shouldn't make the milk tast bitter, though I don't know if that was the problem with the pour over..
This is our second K-Classic. We had our first one for many years, so when we had to replace it, we wanted nothing else but this exact th-cam.com/users/postUgkxBrV-RbF5Nk0Rlt9i15aao-YMzqzTG8Vf model. We use it for about three people everyday in the morning. The taste and quick brew is one of the reasons we like it so much. There are so many choices of brands of coffee that we would grab what was on sale and test the different brands from there. I would definitely recommend trying different brands of coffee to find the ones you like the most because there are brands that quite frankly taste horrible.
For the 5th "hack", in Veracruz, Mexico, they make "café lechero" which in its original form is milk simmered with dark roast coffee grounds and optionally some brown sugar, then filtered and it's absolutely delicious.
Definitely envisioned James Hoffmann's disgusted face (we all know it) when you tasted that 'drink' at the end. Followed by him shouting "No. Nooo. No. Just no."
I must confess, I've only seen the "shorts" vids til now, and while they do a great job of conveying your humor, this longer video has impressed me with your poise, ability to laugh at yourself, and common sense (at least about coffee). You are adorable, you sparkle, you are intelligent and well-spoken. You have gained a new subscriber young one. (Editing to add: you remind me a lot of Rachel Maksy , the vintage sewing coffee addict)
Brewing coffee in milk is actually one of my favorite things to make and drink but in its cold form. The trick to it is to brew in a French press. Keep the higher heat of about 150 so it can start extracting more like water and let steep for up to 20 minutes before depressing the plunger and pouring into your refrigeration vessel(I often use a mason jar). Add any sweeteners if desired while it's still warm and let completely cool in the refrigerator. It doesn't get bitter if using a medium to dark roast and tastes very good with any chocolate based breakfast items including over certain cereals.
I love avocado milkshakes so I feel like the avocado coffee one would taste better blended. The avocado just mashed at the bottom like that is kinda weird to me
Ok but if you freeze the chocolate, then blend to a powder, it makes an amazing mocha. Or a frappe if that's your jam. It solidifies and makes the tiniest chocolate bits.
There's actually a product similar to milk in a soap dispenser that I found a few years ago. It was a non dairy vanilla flavored liquid in a bottle that made it foam.
3 hacks: 1 add tea to the coffee grounds then brew. It can give the effect of having a flavored creamer; syrup without the sweetness. My ratio is a guestimate 1 tsp tea to 1 Tbsp coffee grounds. Seasonal dark teas tend to work the best. Plus it round out and elongated the caffeine up take. 2 as an alternative to milk, you can add oats (quick) to the grounds, or add oat groats and grind with the coffee. Not the best hack, but better than using milk. 3 stovetop roasted oat groats make for a decent decaf experience. Aim for a medium color (~10-12 mins) over med heat. Non Teflon pan, stir, whisk continuous, allow to cool on a evenly spread out on a cookie sheet (~30 min)
I love your videos - in the midst of the constant negativity and criticism on TH-cam and other platforms, it’s so refreshing to see someone so positive, open-minded, and curious!
I’m almost tempted to try a milk brew in a French Press. The brew time and grind size might be able to make up for the lower temps and without the draw down, it should finish in a reasonable amount of time
The chocolate bar one was something I thought of looong ago, so I’m SO glad you tried it! Also, this wasn’t Morgan Drinks Coffee or even Morgan Spills Coffee, this was Morgan Does Weird things With Milk hehe
When I visited an orphanage in India, they brewed Nescafé with fresh water buffalo milk and cane sugar. It was the MOST delicious coffee I had ever tasted!
I like using the Ghirardelli chocolate squares when i make a choco espresso. The fruit flavored chocolate squares are delicious. And melt well and enhance the coffee when you want something sweet
I’ve done the chocolate trick, but with Lindt balls, which makes for a less messy experience. Definitely recommend it for a latte or a cappuccino more so than an espresso. Two enthusiastic thumbs up.
Yes! I live by a Lindt store and they have a coffee bar inside where you can pick which truffle you want and they mix it into your coffee drink. So, so good!
I'd think a better way to fix 'coffee-flavored milk' would be to warm some milk in a saucepan and add instant coffee, just like you'd do for making hot cocoa, only with instant coffee instead of instant cocoa.
ok! that cursed milk brew type of life hack reminded me something my aunt used to do, which actually introduced me to the ground coffee thing, that was the way i tried it for the first time in my life. she would put a teaspoon of coffee in a cup (just general not small not big cup), fill it with milk approx 2/3, and microwave it for about 40-50 seconds, she'd look through the glass to control the microwave and stop it right as it tries to escape the cup, then she'd just drink. the ground coffee sinks well so she never used any filters. and as a 8yo kid i actually really liked it. i'd usually sweeten it a bit with sugar. slightly cursed, but a lot of memories and warm vibes for me
a cafe I go to serves their espresso with little chocolate covered spoons, so you can use it to melt and mix or eat it afterwards also, there's a drink called amaro caldo. In a moka pot you put cinnamon, orange peel and campari on the water reservoir, fill with a bit more water and brew a coffee with it. Educated Barfly made a video on it, and it's pretty tasty
I love the chocolate "hack" during the winter holiday season when chocolate candies (especially toffee or caramel flavors!) are usually around in abundance but I place the chocolate in the cup and add milk at the end.
Same here with my daughter... she knows Morgan from Tiktok, which I don't use. She was actually surprised when I mentioned Morgan's name when talking about one of the videos because she didn't know I knew who MDC was.
Chocolate bar hack into those kruve espresso glasses was the best! I've also seen shots being pulled into a cup filled with m&m's which looked delicious mmmm
In Brazil they make smoothies out of avocado (theirs are a different variety that are more sweet), so I bet if you made an avocado blended latte/Frappuccino, it would be good, since the avocado would be more incorporated.
Hey Morgan! I absolutely adore your channel and your work, and wanted to make a small recommendation. I know that I will be heralded as a heretical madman for saying this, but- I learnt this from my grandmother. Basically, you don't really need any coffee making apparatus (?) All you need is a pot of milk to heat over a stove, your favourite ground/instant coffee. I usually use Davidoff, but that just might be because I'm very inexperienced in coffee. You bring the milk to a simmer and then add the coffee (as much or as little of anything as you want. It's a very vibey kinda thing.) Then, you just let it simmer/kinda boil (?) and heat over the stove until you're satisfied with how it tastes. Yes, you're allowed to taste with this method :) You can add any flavourings you want, I usually add some salt and, if it's really chilly outside, something a little spicy. You can use any sweetener or any other flavourings you may want to add. After that, strain and drink warm ^°^ I've tried it with really simple additions, like just salt and honey, or really... Complicated versions, to say the least, like salt, maple syrup, a tiny amount of Cinnamon and chilli powder, and a bit of cocoa powder. A lot of variations of this taste good to me, cold or hot, because the milk makes it really creamy but at the same time, just slightly sweet, so you can still make it taste as you want.
i dont really have coffee but thats rhe method i love to make hot chocolate with! yes it takes a little longer but its so nice and cteamy since i can use milk and not kettle water and any chocolate i want is available!
14:10 a showcase of charisma and editing. I found you recently and have been binge watching. Tiny moments like these are the threads of gold I can count on being woven throughout all your videos. Who else can make milk spoiling inside your brewer seem so magical!? Cheers to you and your crew. Wonderfully enjoyable content.
1. My inclination for the avocado one is to liquefy the avocado--perhaps with a small stick blender if you're only making 1 drink, and maybe in a blender or food processer otherwise. Of course you're going to get unappetizing chunks of avocado if you just lightly mash it; you'll get more creaminess and thickening if you grind it. 2. I think the soap dispenser would work better if it were a foaming soap dispenser (designed to foam the kind of liquid soap which is designed to be foamed) and the milk were warm. But I would be terrified that I'm not rinsing it well enough. 5. Would a cold brew with rather coarse coffee work?
As someone with absolutely zero authority in the coffee world who just has the occasional cup of instant decaf coffee made in the microwave, the best way to do the milk hack thing is to do it with instant coffee in a microwave. Heat your milk up and then put in your coffee crystals. Delicious. Creamy and wonderful and not bitter or weird at all. 10/10 recommend
Real quick (because I can sense the questions): The double shot that I pulled for the chocolate bar hack thingie is a 50ish gram shot. That’s pretty large but it’s a great parameter for the particular coffee I’m using. Also, I stopped it a wee bit late just to fully melt the chocolate.
In case y’all were wondering why it didn’t look like a super tight and crema-heavy shot! You’ll just have to trust me that it tasted nice 😈
Okay okay now I’ll leave.
Bye!
☕✨
The machine I use I haven't figured out how to not overfill my espresso cup.
Could one put the choclate in the cup instead of balancing it on the rim?
Funnily enough, that's what I do for mochas. 25-30g of chocolate chips (dark needs less, white needs more) in an 18g in 36g out double shot. Add about 6oz of foamed milk and it's fantastic. Learned it from a local coffee shop
Ah I'm in love with u. Ur so perfect and beautiful I love ur hair and dress up and everything. I'm going crazy now. But can someone tell me the song name from the vacuum short vid please. I'm a fan of urs
When I want to add chocolate to my coffee or espresso, I typically use just one piece of the chocolate bar, and I put it in the bottom of the cup (if adding it before the coffee... otherwise i just put it into the already poured coffee) and then stir it. I don't see where having it sit on the rim during the brew is adding anything besides a potential mess, and the fact that to put it on the rim during brew, makes you add more chocolate than it really needs, in which case you might as well just make a hot chocolate.
When my daughter was very young, she wanted to do her Mamma a favor and make her a hot chocolate... she knew hot chocolate was made with milk... so she put milk in the coffee maker and attempted to heat it up. Yeah... we had to buy a new one.
Here in Brazil avocado smoothies are very common, we just blend the avocado with milk, sugar and ice and it tastes amazing. Perhaps doing that before adding the coffee would help with both the taste and the texture.
in Indonesia, we also have avocado smoothies but we put chocolate syrup in the cups and smoothies to make them taste sweeter lol
Acabei de comentar a mesma coisa!! I hope she tries that.
Ok but a smoothie is very different from a latte. And yes, that avocado drink was more on the smoothie side of the spectrum to me too but, it was supposed to be a latte, well, whatever.
same here in the philippines. i love avocado smoothies! 😁
I'd try it at least once tbh
The soap dispenser: they’re not wrong, but it’s just not right
Imagine using a foaming handsoap dispenser.
you want a mousse dispenser. Finer bubbles.
There is a Foamy soap dispensary i think it will work better
@@aburashid20009 Dawn has one dispenser that makes a very very fine foam
its actually very right many super automatic espresso machines use the same technique to make foam for their milk coffees.
"Mom, can I get a milk frother?"
Mom, holding a soap dispenser: "We have a milk frother at home"
You have mastered the art of talking at the perfect speed...thanks for blessing my ears
I actually checked to make sure I wasn’t watching at 1.25 speed. She is so awesome.
I like her speed, no dead air for my squirrley little mind.
Your existential crisis at the milk foam hack was the funniest, least concerning spiral I’ve seen.
I like cinnamon in my coffee. My grandma always made café de olla - coffee brewed in a pan with piloncllo (Mexican brown sugar cone), or just brown sugar, a cinnamon stick or two, and half a bar of Mexican chocolate. Sometimes she put a couple cloves in hers also. You boil coffee, then let it steep around 5 or six minutes. You can strain it, but my grandma usually didn't. Then used a touch of milk or cream sometimes as well.
I remembered she labeled it out, so maybe grounds went to bottom, or she used instant lol.
Orgullo mexicano 🇲🇽
Omg this sounds so good. Gotta try this
This sounds so yum
@@8stringmonkey Idk what she did, but grounds will seep to the bottom, much like loose leaf tea! Like tea though, letting the coffee sit longer can make the drink more bitter (probably compensated by the sugar) and have a higher caffeine content.
Ideas for each hack. (Just because coming up with them was fun)
1. Puree that avocado, and mix some honey in as you do. Add some hot fluid (milk or coffee) first and give it a stir. I'm imagining a process like turning a roux into a sauce. Consider mixing the entire thing first, then adding the ice. It won't give the gradient color effect, but it might make a smoother drink.
2. Maybe test a bunch of different foaming soap dispensers to see which ones foam the most. If that's still not enough, add a binding agent to the milk, like guar gum. Mix thoroughly before adding to dispenser.
3. If it needs milk, add milk. Treat this as the base of a mocha and add milk as usual.
4. That's fine. You can also add the cinnamon in solid stick form to your carafe if you're not getting enough cinnamon out of it. Tie a string to it so that it's easy to remove when you're done. You can also add this to an emersion brew, like a Clever or a French Press, just remove from the French Press before/if you press.
5. You might try to cold brew in milk. Remember that milk is more acidic than water, so that might effect the brew time. I'm actually really interested in what would happen if you cold-brewed in whipping cream... and then whipped it.
You can also buy empty foaming spray bottles that will probably have a better foam cheap at Walmart or Target
this, I was about to comment trying cold brewing with milk. Now I'm curious
I'm actually curious about whipping cream in the soap dispenser.
@@np8366 No? Pretty sure the Ph of milk is slightly below 7. It contains Lactic acid. If you have a source to indicate otherwise, please share it.
Cold brewing in milk seems like it'd be viable. You could always use coconut milk or almond milk instead of dairy milk if you were worried about the milk fats and such.
Not gonna lie, I've had Trade for over a year and I've had to contact their customer support a couple times because (not because of anything serious on their ) and they are some of the nicest people. I know I had moved temporarily because of college and accidently had my coffee shipped to the wrong address and they straight up replaced it for free.
I LOVE trade! It’s one of the very few sponsorships that I see that are absolutely worth the hype. Such nice people and I’m always surprised at how big of a selection they have.
@@ohio_nights They looked amazing until they told me they don't ship outside the US
"Today is just putting milk into a lot of things that milk shouldn't go into"- Publicly lactose intolerant TH-camr MorganDrinksCoffee
If that's not the lactose intolerant's Creed, idk what is
This woman is so wholesome we must protect forever
No rules, no measurements, just vibes
Just honey
That’s me when I put honey in any of my drinks.
But then my family goes into the cupboard to find I used all the honey
“Would you like some coffee with your honey?”
Nice pfp I love yusuke
@@Haydunk i just put a spoonful in but i used to have honey with my coffee so often lol
lmao seriously.. especially when I was a kid and didn't know that shit costs like 10 bucks a jar
@@djhart25 thats expensive, i usually just get cheap honey from a local store to be honest. i like in the uk, its around 80p but fresher better quality honey can get expensive, like £5 or more. but we have to drive somewhere else to get it so we only get it if we happen to go there
My great grandmother made coffee with milk by warming the millk in a saucepan. She then filled a cheesecloth with coffee grounds and dipped them into the pot with warm milk. This made a very mild milky coffee that she served to her grandchildren.
Nice. When I was a child we used to do pan of warmed milk / instant coffee, which also worked.
I just noticed that Morgan always has the cleanest hair haha
Lol I love her hair, it's so cute and looks well taken care of
@@obtuse_cupcake6751 beautiful isn't it
I used to be addicted to coffee, having drank at least 5 cups a day. I quit for 3 years, dropping down to 1-2 a day, but then I was introduced to this amazing channel... and now I think I've drank and made more coffee than anyone in my country.
As someone who has the avocado-tastes-like-wet-grass gene, thank you for being brave enough to try that!
I noticed _just_ ripe avocados that were still picked at the right time and, therefore, still hold their water content taste like that. If that's the case, you need to introduce heat to it, and it "ripens". I usually make cheese, avocado and tomato toasties if this is the case. "Wet grass" avocado is common during its off season or from produce picked the month in the lead up to and of the season, as the avocados are picked too early and then can't ripen much once picked. Damn, I know too much about avocados.
@@someoldytaccount I'll have to take your word for it! 🤷♀️
@@krys8748 Ha! Don't feel pressured into eating them though. Smashed avo isn't for everyone. More for me then (although, extremely unlikely case that we source our food from the same place, but you get what I mean.)
that isn't a real thing.
@Karie C. omg u are so rite I'm like totally fixed now!!!! avocados taste great lol 😋
For anyone who might try these, do not use soap dispensers for foaming milk! Not all plastic are food safe
Other than that, these look pretty fun
as someone who works in chocolate store/cafe i knew the chocolate espresso wouldnt work because 1) the bar you used has fat substitutes that affect the melting point of the chocolate (you may have a better chance with a bar that only has cocoa butter) and 2) you need the milk to emulsify everything otherwise the chocolate will not want to mix.
Exactly this. She needed to use proper milk chocolate with cocoa butter and milk solids for it to work properly.
What's the fat substitute? Hershey's milk chocolate label lists ingredients as "sugar, milk, chocolate, cocoa butter, lactose, milk fat, soy lecithin, PGPR, emulsifier, vanillin, artificial flavor" which isn't exactly high end but isn't palm oil either...
I'd be curious if a different bar shape might work better. Ghirardelli Squares have a nice lip around the perimeter of the square that might corral the espresso a bit better than a bar with multiple small pillows or frames. Or you could potentially hack the hack by melting/carving a divot at the initial pour point--or underneath if you wanted to preserve the aesthetic, or slightly warm the bar to provide a head start...
@bsidethebox soy lecithin is the additive meant to bulk out the cocoa butter. While a different shape may help with the spilling, it still wont help with the chocolate and coffee mixing together. If you've ever made hot chocolate you'll know how important mixing is haha
Rule of thumb if you want cinnamon infused liquid, Always use the sticks. Ground cinnamon is used in baking like cookies and cakes for the flavor. You wont get the same taste and itll be very meh if you try to put ground cinnamon into liquid lol it doesnt mix very well
Seeing the cinnamon coffee, I wonder if you've tried "Cafe de Olla" a very tradicional coffee here in Mexico. Very tasty, normally sweet, but also has a strong taste of the different spices it has.
🥰 I love Cafe de Olla.
So with the avocado one, me and my mom make a Frappuccino that is made with espresso, avocado, condensed milk, and ice. You blend it all up and it’s soooo good and creamy
When the cat jumped up i literally shouted "ITS A KITTY CAT". It is a good thing im at home alone😂
your videos are so comforting!
I love using cinnamon, clove, and star anise in coffee, and the way I've found works best for me is to add powdered spices to the coffee in my Aeropress. Since the coffee and water mingle together much longer than a drip machine or pour-over, and the water is forced through the "puck" of coffee, it has a much more pronounced fragrance and flavor. I also like to occasionally add lemon or orange zest, and that's also delicious.
That sounds so good but I'm just too lazy so I just mix coffee, sugar and milk
Sounds yum! Whenever I’ve added cinnamon to my brewing coffee I end up with an almost jelly consistency and the brew just isn’t right, do you not experience that at all?
@@bonnie1303 Not at all, though I must admit, I usually use my spiced brews in milk drinks, so I probably wouldn't tell if that was the case.
This is how I do it!
I would definitely suggest trying an Ethiopian blend, or a blend that comes with the notes and flavors in it. The coffee with those flavors are always my favorite too
I don't know why, if it's a you thing or if it's the superpower of baristas everywhere, but this entire channel and you as a person are so incredibly wholesome and have simply the best vibes to be found anywhere. To anyone who's reading this, have a good day. Relax, you're gonna be okay.
NGL found your channel last year and I never drank coffee cause I hated it and now I can’t stand a day without it, you really inspired a-lot of people
Keep on :)
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I’m wondering if we can improve the milk brew without heat. Add milk and coffee to a press and leave it in the fridge overnight? Could that work? No heat, no water, long extraction time. I would love to see you try this
I've seen people online actually say that sort of milk cold brew in a french press gives surprisingly good results! I haven't wanted to try it though because I don't want to waste good coffee
It works! My husband and I did it once a month last summer. It does need grounds that are larger in size then the pre-ground from the store. I do a coarse grind and sift out the fine stuff before using it in the press. I use the fine stuff left over for my machine coffee. It keeps the milk from getting muddy at the bottom.
i was wondering this exactly
This is my husband’s preferred method for cold brew. If you leave it in there for a long time, it’s super strong!
I also wonder if you could do it with boiling milk in the French press... You know bringing the milk just to a boil and then letting the ground coffee sit in it for a few minutes. This shouldn't make the milk tast bitter, though I don't know if that was the problem with the pour over..
This is our second K-Classic. We had our first one for many years, so when we had to replace it, we wanted nothing else but this exact th-cam.com/users/postUgkxBrV-RbF5Nk0Rlt9i15aao-YMzqzTG8Vf model. We use it for about three people everyday in the morning. The taste and quick brew is one of the reasons we like it so much. There are so many choices of brands of coffee that we would grab what was on sale and test the different brands from there. I would definitely recommend trying different brands of coffee to find the ones you like the most because there are brands that quite frankly taste horrible.
I work in a little coffee hut, I use a French press to froth my milk when I want a cold drink! It seems to work pretty well! I recommend trying that!
Been doing this since lockdown, my parents hate it because the kitchen gets in a mess...
For the 5th "hack", in Veracruz, Mexico, they make "café lechero" which in its original form is milk simmered with dark roast coffee grounds and optionally some brown sugar, then filtered and it's absolutely delicious.
Definitely envisioned James Hoffmann's disgusted face (we all know it) when you tasted that 'drink' at the end. Followed by him shouting "No. Nooo. No. Just no."
The old clear coffee reviews were amazing
And then Adam Ragusea yelling "Noooo!!".
the merci chocolate bars melt perfectly in already poured espresso. It has a low melting point and blends in nicely with the coffee
As an coffee addicted i love the fact that this channel is a thing, keep going!
I must confess, I've only seen the "shorts" vids til now, and while they do a great job of conveying your humor, this longer video has impressed me with your poise, ability to laugh at yourself, and common sense (at least about coffee). You are adorable, you sparkle, you are intelligent and well-spoken. You have gained a new subscriber young one.
(Editing to add: you remind me a lot of Rachel Maksy , the vintage sewing coffee addict)
Omg I love Rachel Maksy! No wonder I love watching Morgan too lol
Brewing coffee in milk is actually one of my favorite things to make and drink but in its cold form. The trick to it is to brew in a French press. Keep the higher heat of about 150 so it can start extracting more like water and let steep for up to 20 minutes before depressing the plunger and pouring into your refrigeration vessel(I often use a mason jar). Add any sweeteners if desired while it's still warm and let completely cool in the refrigerator. It doesn't get bitter if using a medium to dark roast and tastes very good with any chocolate based breakfast items including over certain cereals.
I love avocado milkshakes so I feel like the avocado coffee one would taste better blended. The avocado just mashed at the bottom like that is kinda weird to me
“Ah..steam...painful”
My palms felt that after my barista shift today.
Ok but if you freeze the chocolate, then blend to a powder, it makes an amazing mocha. Or a frappe if that's your jam. It solidifies and makes the tiniest chocolate bits.
On a binge of your videos even though I have no interest in coffee because I'm allergic but your energy has me hooked. Its good content 😊
Claire saffitz used milk to make a cold brew in a French press for ice cream and it looked amazing! Maybe you can try it
Tbh I dislike drinking coffee, but I find your voice and speakpattern somehow really comforting which is mainly why I watch your videos..... :D
Just found your channel! Love your presense on camera and the chill fun coffee content. Thank you for sharing this with us. ❤
Philadelphia Native here. I love ReAnimator.. the staff is incredibly knowledgeable and nice. They are the main reason I got into specialty coffee.
There's actually a product similar to milk in a soap dispenser that I found a few years ago. It was a non dairy vanilla flavored liquid in a bottle that made it foam.
I didn’t know you had a TH-cam channel!!! I’m so glad I’ve found it 😍😍😍 I’m obsessed with your TikTok’s!!
another fun hack from me: actual "milk frother" replacement most coffee drinkers will have on hand is a french press :D
I'm new to this channel and, just wanted to say that your haircut looks so elegant on you 💫😭
“1, 2, 3 strikes you’re out at the old ball game!!”
Fitting for this video 😂
Great vid Morgan!
11:46
"The right amount of beans."
*the sound of dying beans*
Even watching you do terrible coffee hacks makes me crave a latte like crazy!!
3 hacks:
1 add tea to the coffee grounds then brew. It can give the effect of having a flavored creamer; syrup without the sweetness. My ratio is a guestimate 1 tsp tea to 1 Tbsp coffee grounds. Seasonal dark teas tend to work the best. Plus it round out and elongated the caffeine up take.
2 as an alternative to milk, you can add oats (quick) to the grounds, or add oat groats and grind with the coffee. Not the best hack, but better than using milk.
3 stovetop roasted oat groats make for a decent decaf experience. Aim for a medium color (~10-12 mins) over med heat. Non Teflon pan, stir, whisk continuous, allow to cool on a evenly spread out on a cookie sheet (~30 min)
i’m sorry but these are all so deeply cursed. you really live like this?
I love your videos - in the midst of the constant negativity and criticism on TH-cam and other platforms, it’s so refreshing to see someone so positive, open-minded, and curious!
"Thank you for letting me do this for you." ......No, all the thanks goes to you. Much appreciation for the stuff you do
I’m almost tempted to try a milk brew in a French Press. The brew time and grind size might be able to make up for the lower temps and without the draw down, it should finish in a reasonable amount of time
I was curious I tried to brew with milk as cold brew, wasn't bad
I LOVEEE her hair! I’m obsessed for some reason 😅
The chocolate bar one was something I thought of looong ago, so I’m SO glad you tried it!
Also, this wasn’t Morgan Drinks Coffee or even Morgan Spills Coffee, this was Morgan Does Weird things With Milk hehe
When I visited an orphanage in India, they brewed Nescafé with fresh water buffalo milk and cane sugar. It was the MOST delicious coffee I had ever tasted!
hate to break it to you but you probably just like proper cane sugar (which is awesome)!
We have gone from Morgan spills coffee to Morgan trips herself up.
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Learning so much. Thanks!
I love how clumsy you are, it reminds me of myself who are really clumsy too😅
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MOAR MORGAN MAKES MY MORNING MAGICALLY MAGNIFICENT!!!!!
Same 😌
Morgan, you are the Hank Green of coffee.
As a barista of 11 years, I look up to you. CHEERS!
You should make catnip tea "latte" for adorable kitty cat
I like using the Ghirardelli chocolate squares when i make a choco espresso. The fruit flavored chocolate squares are delicious. And melt well and enhance the coffee when you want something sweet
The intro🤣🤣💖
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Cinnamon stick, coffee, brew, top with oat milk. Beautiful!!
The cinnamon hack doesn't surprise me. Pre-ground spices are *never* as strong or flavorful as their whole/fresh counterparts.
OMG YOUR KITCHEN ARE SO PRETTY😍😍😍
Hypothetically. Could you grind the cinnamon with the coffee beans and make an espresso? 🤔
I appreciate the Happy Birthday Bossa Nova background music :)
Amazing coffee. Amazing video. ❤️
For the cinnamon hack, I only do pour-overs, so sometimes I will grind the cinnamon stick like how I do for beans then add it to the coffee grinds.
I’ve done the chocolate trick, but with Lindt balls, which makes for a less messy experience. Definitely recommend it for a latte or a cappuccino more so than an espresso. Two enthusiastic thumbs up.
Yes! I live by a Lindt store and they have a coffee bar inside where you can pick which truffle you want and they mix it into your coffee drink. So, so good!
I'd think a better way to fix 'coffee-flavored milk' would be to warm some milk in a saucepan and add instant coffee, just like you'd do for making hot cocoa, only with instant coffee instead of instant cocoa.
ok! that cursed milk brew type of life hack reminded me something my aunt used to do, which actually introduced me to the ground coffee thing, that was the way i tried it for the first time in my life. she would put a teaspoon of coffee in a cup (just general not small not big cup), fill it with milk approx 2/3, and microwave it for about 40-50 seconds, she'd look through the glass to control the microwave and stop it right as it tries to escape the cup, then she'd just drink. the ground coffee sinks well so she never used any filters. and as a 8yo kid i actually really liked it. i'd usually sweeten it a bit with sugar. slightly cursed, but a lot of memories and warm vibes for me
a cafe I go to serves their espresso with little chocolate covered spoons, so you can use it to melt and mix or eat it afterwards
also, there's a drink called amaro caldo. In a moka pot you put cinnamon, orange peel and campari on the water reservoir, fill with a bit more water and brew a coffee with it. Educated Barfly made a video on it, and it's pretty tasty
I love the chocolate "hack" during the winter holiday season when chocolate candies (especially toffee or caramel flavors!) are usually around in abundance but I place the chocolate in the cup and add milk at the end.
Somehow my best friend and I knew you v differently when I'd asked her if she'd seen your videos, she knew you solely as a tiktoker
I love that honestly!
Same here with my daughter... she knows Morgan from Tiktok, which I don't use. She was actually surprised when I mentioned Morgan's name when talking about one of the videos because she didn't know I knew who MDC was.
I followed you on tiktok so long ago and I just now find out you have YT??? omg ?! love u
Adding a stick of cinnamon to coffee is one of those things I love when I visit (older) relatives who do it but wouldn't do it at home.
Chocolate bar hack into those kruve espresso glasses was the best! I've also seen shots being pulled into a cup filled with m&m's which looked delicious mmmm
In Brazil they make smoothies out of avocado (theirs are a different variety that are more sweet), so I bet if you made an avocado blended latte/Frappuccino, it would be good, since the avocado would be more incorporated.
Hey Morgan! I absolutely adore your channel and your work, and wanted to make a small recommendation.
I know that I will be heralded as a heretical madman for saying this, but-
I learnt this from my grandmother. Basically, you don't really need any coffee making apparatus (?)
All you need is a pot of milk to heat over a stove, your favourite ground/instant coffee. I usually use Davidoff, but that just might be because I'm very inexperienced in coffee.
You bring the milk to a simmer and then add the coffee (as much or as little of anything as you want. It's a very vibey kinda thing.)
Then, you just let it simmer/kinda boil (?) and heat over the stove until you're satisfied with how it tastes. Yes, you're allowed to taste with this method :)
You can add any flavourings you want, I usually add some salt and, if it's really chilly outside, something a little spicy. You can use any sweetener or any other flavourings you may want to add. After that, strain and drink warm ^°^
I've tried it with really simple additions, like just salt and honey, or really... Complicated versions, to say the least, like salt, maple syrup, a tiny amount of Cinnamon and chilli powder, and a bit of cocoa powder. A lot of variations of this taste good to me, cold or hot, because the milk makes it really creamy but at the same time, just slightly sweet, so you can still make it taste as you want.
i dont really have coffee but thats rhe method i love to make hot chocolate with!
yes it takes a little longer but its so nice and cteamy since i can use milk and not kettle water and any chocolate i want is available!
The sound effects for the ratings be giving me jump scare flash backs
you are so well spoken and confident I think I've fallen in love
I've done "cowboy coffee" made with milk & cream and used it as an ice cream base 🍦
I LOVE to brew my coffee with cinnamon, cardamom and cloves! It tastes AMAZING
amazed you didn't try "Double Coffee", where you use previously brewed coffee in the reservoir instead of water for a new pot of coffee
Been wondering about this for quite some time now, have you tried this and does it work?
I already loved your vids on TikTok, I’m glad you popped up on my TH-cam recommended 😇
she’s literally the most entertaining barista ever🧍🏻♀️🧍🏻♀️
RIGHTTTTT
Lol! Thank goodness! I heard milk in a coffee maker and panicked
Thank you for the cursed brew 🤣
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Reanimator Coffee is AMAZING. So glad to see them in your kitchen!!
The jazz version of Take Me Out to the Ballgame caught me off guard in that last portion lol.
Haha omg, I was literally JUST thinking the same thing 😂 I love it!
14:10 a showcase of charisma and editing. I found you recently and have been binge watching. Tiny moments like these are the threads of gold I can count on being woven throughout all your videos. Who else can make milk spoiling inside your brewer seem so magical!? Cheers to you and your crew. Wonderfully enjoyable content.
Can I ask why you didn't opt to use a French press to brew your coffee with milk?
the sentence "entire half of one avocado" ruined my brain in ways unimaginable
make an avocado shake and then add an espresso shot!
Yes! I thought the same especially a traditional avocado smoothie with a spoon of condensed cream in lieu of milk
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@@iamatitle5031 this is exactly what I was thinking of :). Glad to see someone on the same page as me lol
Hablo español, pero, desde que sus videos llegaron a mí no puedo dejar de verlos, nueva subscriptora 💜.
1. My inclination for the avocado one is to liquefy the avocado--perhaps with a small stick blender if you're only making 1 drink, and maybe in a blender or food processer otherwise. Of course you're going to get unappetizing chunks of avocado if you just lightly mash it; you'll get more creaminess and thickening if you grind it.
2. I think the soap dispenser would work better if it were a foaming soap dispenser (designed to foam the kind of liquid soap which is designed to be foamed) and the milk were warm. But I would be terrified that I'm not rinsing it well enough.
5. Would a cold brew with rather coarse coffee work?
Your cat is adorable!
As someone with absolutely zero authority in the coffee world who just has the occasional cup of instant decaf coffee made in the microwave, the best way to do the milk hack thing is to do it with instant coffee in a microwave. Heat your milk up and then put in your coffee crystals. Delicious. Creamy and wonderful and not bitter or weird at all. 10/10 recommend