Dunkler und stürmisch heißer Kakao
Part 1: Ginger Lime Syrup
Zutaten
Methode- 250g Water
- 250g Granulated Sugar
- 30g Fresh Ginger
- 3g Lime Zest
- Combine the water, sugar, ginger, and lime zest in a pot.
- Bring the mixture to a boil and turn off the heat. Cover and let steep for 20 minutes.
- Strain and chill.
Part 2: Milk Foam
Zutaten
Methode- 300g Whole Milk
- 150g Sugar
- 70g Dry Milk Powder (non-fat)
- 4g Versawhip
- 0.6 g Xanthan Gum
- Heat the milk, sugar, and dry milk powder to a simmer while constantly stirring. Blend until smooth and chill.
- Once chilled, place the milk base into the bowl of a stand mixer. Add in the verswhip and xanthan gum.
- With the whisk attachment, whip on high speed until thick and foamy.
- Reserve chilled until needed. It can be re-whipped when needed.
Part 3: Ginger Rum Hot Cocoa
Zutaten
Methode- 100g Whole Milk
- 60g Heavy Cream
- 40g deZaan Hot Cocoa Mix
- 38g Dark Rum
- 32g Ginger Lime Syrup
- Milk Foam
- Lime
- Combine the milk, heavy cream, and hot cocoa mix in a pot. Heat to 65°C/149°F. Blend until smooth.
- Pour into a serving cup and mix in the rum and ginger lime syrup. Stir to combine.
- Top with the milk foam. Using a micro plane, top the foam with lime zest.
