Winter choco-coffee
You will never have tasted a more special drink than my winter choco-coffee! One word to describe it? A-M-A-Z-I-N-G! A layer of peanut crunch, salted caramel, a creamy hot chocolate made with dark chocolate and coffee and a cloud of whipped cream. What else? Well, prepare several cups, not all for you... to share with those you love most, to spend a pleasant moment with special snack during the harsh winter days!
INGREDIENTS
Instant coffee 1 tbsp (15 g)Milk ½ cup (130 g)Heavy cream 3 tbsp (40 g)Unsweetened cocoa powder 1 tspDark chocolate ½ cup (100 g)
FOR THE PEANUT CRUNCHRoasted salted peanuts ⅔ cup (70 g)Brown sugar ¼ cup (50 g)
FOR THE SALTED CARAMELBrown sugar ⅓ cup (90 g)Water 1 tbsp (15 g)Butter 2 ½ tbsp (40 g)Fine salt 1 pinch
PREPARATION
For the winter choco-coffee, start with the crunch as it will be the first layer of your hot chocolate: pour the brown sugar in a saucepan, and melt without stirring. When it turns amber, add the peanuts. Mix and caramelize. Once ready, spread everything on a tray lined with parchment paper and let it set. You can break the peanut crunch and create the first layer. Go on to prepare the salted caramel by first pouring in a soucepan brown sugar first, and water. Let it boil without stirring, then add the butter and melt, stirring with a hand whisk. Add a pinch of salt, mix,and pour the cream, mix again and after a few seconds, turn off the heat. Pour in a cup. For the coffee hot chocolate, pour the milk and cream in a saucepan and heat up. Add the bitter cocoa and the soluble coffee. At last, add the dark chocolate chips. Stir for a few minutes until you obtain the perfect creamy texture and pour in the cup. Complete with whipped cream and decorate with a few crumbs of crunchy peanuts!
STORAGEIt is advisable to consume it as soon as it is ready. The cream can be whipped a few hours in advance. The peanut crunch can also be prepared the day before.
TIPInstead of peanuts you could use peeled almonds. Instead of salted caramel, how about peanut butter?
You will never have tasted a more special drink than my winter choco-coffee! One word to describe it? A-M-A-Z-I-N-G! A layer of peanut crunch, salted caramel, a creamy hot chocolate made with dark chocolate and coffee and a cloud of whipped cream. What else? Well, prepare several cups, not all for you... to share with those you love most, to spend a pleasant moment with special snack during the harsh winter days!
INGREDIENTS
Instant coffee 1 tbsp (15 g)
Milk ½ cup (130 g)
Heavy cream 3 tbsp (40 g)
Unsweetened cocoa powder 1 tsp
Dark chocolate ½ cup (100 g)
FOR THE PEANUT CRUNCH
Roasted salted peanuts ⅔ cup (70 g)
Brown sugar ¼ cup (50 g)
FOR THE SALTED CARAMEL
Brown sugar ⅓ cup (90 g)
Water 1 tbsp (15 g)
Butter 2 ½ tbsp (40 g)
Fine salt 1 pinch
PREPARATION
For the winter choco-coffee, start with the crunch as it will be the first layer of your hot chocolate: pour the brown sugar in a saucepan, and melt without stirring. When it turns amber, add the peanuts. Mix and caramelize. Once ready, spread everything on a tray lined with parchment paper and let it set. You can break the peanut crunch and create the first layer. Go on to prepare the salted caramel by first pouring in a soucepan brown sugar first, and water. Let it boil without stirring, then add the butter and melt, stirring with a hand whisk. Add a pinch of salt, mix,and pour the cream, mix again and after a few seconds, turn off the heat. Pour in a cup. For the coffee hot chocolate, pour the milk and cream in a saucepan and heat up. Add the bitter cocoa and the soluble coffee. At last, add the dark chocolate chips. Stir for a few minutes until you obtain the perfect creamy texture and pour in the cup. Complete with whipped cream and decorate with a few crumbs of crunchy peanuts!
STORAGE
It is advisable to consume it as soon as it is ready. The cream can be whipped a few hours in advance. The peanut crunch can also be prepared the day before.
TIP
Instead of peanuts you could use peeled almonds. Instead of salted caramel, how about peanut butter?
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