Servings: 2 Drinks
Equipment
- Oven
- Stovetop
- Saucepan
- Sieve
- Spoon or Whisk
- Heat-Proof Bowl
- Measuring Spoons and Cups
Ingredients
- 40 g Whole coffee beans
- 500 g Whole milk or coconut milk
- 10 g Turbinado sugar
- 68 g Guittard 72% Cacao Coucher du Soleil
Instructions
- Warm the coffee beans for about 3 minutes at 325°F. Remove from the oven, crushed into coarse pieces.
- Combine beans with milk and bring to a simmer, removed from heat and steep for 5 minutes.
- Strain the beans out of the milk, combine milk and sugar and bring to a simmer.
- Pour about a quarter of the milk over the chocolate, stir to create a ganache. Add this mixture back to the pot of milk, stir well and heat to desired drinking temperature.
- Add light sweetened, and lightly whipped cream to serve.