Guittard Reverse Mocha Drink
The boldness of a dark roast coffee boosts the upfront chocolate notes of this 72% cacao. Top with whipped cream that’s been cold-infused with crushed coffee beans or enjoy on its own. Can also be made with coconut milk as a sweet and creamy dairy alternative that pairs well with the chocolate.
Servings: 2 Drinks
Equipment
- Oven
- Stovetop
- Saucepan
- Sieve
Ingredients
- 40 g Whole Coffee Beans
- 500 g Whole Milk (coconut, oat, almond etc. milks work all the same)
- 10 g Turbinado Sugar
- 68 g Guittard Coucher Du Soleil 72% Dark Couverture Chocolate Wafers
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 68 g Guittard Coucher Du Soleil 72% Dark Couverture Chocolate Wafers, 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.Enjoy!