Cocoa Sweet Cream Iced Coffee

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Vanilla Simple Syrup

Zutaten

454g Granulated Sugar
350g Water
12g Vanilla Paste

Methode

Combine all of the ingredients in a pot.
Bring the mixture to a simmer while stirring to dissolve the sugar.

Part 2: Cocoa Sweet Cream

Zutaten

400g Heavy Cream
60g Granulated Sugar
2g Salt
100g Whole Milk
10g Vanilla Paste
100g deZaan Hot Cocoa Mix

Methode

Heat the granulated sugar and salt with 200g of the heavy cream to 65°C/149°F.
Blend in the hot cocoa mix and vanilla 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.

Part 3: Assembly

Zutaten

150g Ice
227g Cold Brew
30g Vanilla Simple Syrup
80g Cocoa Sweet Cream
Cocoa Powder (for dusting)

Methode

In a tall glass, add in the ice.
Pour in the cold brew and simple syrup.
Top with cocoa sweet cream and dust with cocoa powder.

MEHR REZEPTE FÜR Hot Chocolate

Heißes Schokoladen-Affogato

DeZaan Image Of Hot Chocolate Horchata With Oat Milk

Schokoladen-Horchata mit Hafermilch

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