What is a common step in the preparation of any size hot chocolate?

The common step in the preparation of any size hot chocolate is to steam the milk for 3-5 seconds. Steaming the milk is essential because it creates the warm, creamy texture that complements the chocolate flavor, allowing for a rich and satisfying drink experience. This process also integrates air into the milk, enhancing its sweetness and producing a velvety mouthfeel when mixed with the chocolate.

In contrast, other options do not align with the standard preparation process for hot chocolate. For example, while chocolate syrup is indeed used, it is not specific to the preparation of hot chocolate across all sizes, as the drink can also be made with cocoa or other forms of chocolate. Whipping cream is not a common step for basic hot chocolate preparation and is usually an optional topping. Steaming apple juice is unrelated to hot chocolate altogether, as it pertains to a different beverage offering. Thus, steaming milk is a fundamental component of making hot chocolate, ensuring it meets the expectations of texture and warmth expected by customers.