deZaan Cocoa Sweet Cream Iced Coffee
Sweetened ice coffee served with a cocoa sweet cream topping.
Servings: 1 Serving
Equipment
- Large Pot
- Stovetop
- Thermometer
- Stand Mixer
- Tall Chilled Glass
Ingredients
Vanilla Simple Syrup
- 454 g Granulated Sugar
- 350 g Water
- 12 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
Cocoa Sweet Cream
- 400 g Heavy Cream
- 60 g Granulated Sugar
- 2 g Salt
- 100 g Whole Milk
- 10 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
- 100 g deZaan Ghana 55% Dark Drinking Chocolate
Assembly
- 150 g Ice
- 227 g Prova Gourmet Pure Arabica Cold Brew & Coffee Extract
- 30 g Vanilla Simple Syrup (section 1)
- 80 g Cocoa Sweet Cream (section 2)
- deZaan Holland Terra Rossa 22/24% Dutched Cocoa Powder (for dusting)
Instructions
Vanilla Simple Syrup
- Combine the 12 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste, sugar, and water in a pot.
- Bring the mixture to a simmer while stirring to dissolve the sugar.
Cocoa Sweet Cream
- Heat the granulated sugar and salt with 200g of the heavy cream to 65°C/149°F.
- Blend in the 100 g deZaan Ghana 55% Dark Drinking Chocolate and 10 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste.12 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
- Combine the mixture with the remaining heavy cream and whole milk. Allow to chill.
- Once chilled, whisk in a stand mixer until it resembles a thick milkshake.
- Reserve chilled until needed. It can be re-whipped when needed.
Assembly
- In a tall glass, add in the ice.
- Pour in the 227 g Prova Gourmet Pure Arabica Cold Brew & Coffee Extract and simple syrup.
- Top with cocoa sweet cream and dust with deZaan Holland Terra Rossa 22/24% Dutched Cocoa Powder.