After a lovely meal, sometimes you want a dessert coffee with a kick. Or, perhaps you want to start your day that way, I won’t judge!
This is a velvety smooth, minty, white chocolate latte. It is indulgent, creamy and smooth. Oftentimes when I order an alcoholic coffee as an after dinner digestif, the amount of liqueur is a mite too strong. The result is a drink that is too astringent. In creating this recipe, I was after a drink that had a hint of liqueur, all of the flavor, and was exceptionally rich and creamy while still being perfectly drinkable. The melted white chocolate enriched the coffee and took the edge off of the liqueur while still leaving its kick. Try it for dessert tonight!
2 shots of espresso
2 ounces of white chocolate
2 tablespoons of heavy cream
1/2 shot of Creme de Menthe
1/2 shot of Creme de Cacao
8 ounces of steamed and frothed whole milk
Whipped cream and chocolate sauce, to top
In microwave safe bowl, combine your two ounces of white chocolate with 2 tablespoons of heavy cream. Microwave on high heat for 30 seconds, stir, and microwave in 15 second intervals until the chocolate is fully melted. Pour in your liqueurs and hot espresso and mix well. Divide your mixture into two mugs. Pour 4 ounces of steamed, frothed milk into each mug. Top with whipped cream and chocolate sauce, if desired. Enjoy with an Andes mint!
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