DOUBLE CHOCOLATE SPANISH LATTE
If you love chocolate, you will L-O-V-E this boozy, spicy, Chocolat-Teri Spanish coffee! I know, it's a crazy play on words. It’s the Spanish foodie in me. As a bartender, I loved Spanish Coffee and now, while its a rare treat, this is how I like it on cold, fall and winter eves or for celebratory brunches like Thanksgiving and Christmas. Just delish! Use organic coffee and milk if you can and garnish it with the suggested extras if you wish.
DIRECTIONS:
1, 1/2 cups organic soy, cashew, coconut or almond milk. or organic full fat milk
1 tbsp cacao powder
1 cup espresso strength coffee
2 oz brandy or Jamaican rum
1 oz Kahlua or chocolate liqueur
1 oz Grand Marnier or orange liqueur/brandy
TOPPING:
Cacao powder, cinnamon or allspice
Whipped coconut crème, bought or home-made, optional
Chocolate syrup, optional - see directions below
DIRECTIONS:
TERI’S TIPS:
If you love chocolate, you will L-O-V-E this boozy, spicy, Chocolat-Teri Spanish coffee! I know, it's a crazy play on words. It’s the Spanish foodie in me. As a bartender, I loved Spanish Coffee and now, while its a rare treat, this is how I like it on cold, fall and winter eves or for celebratory brunches like Thanksgiving and Christmas. Just delish! Use organic coffee and milk if you can and garnish it with the suggested extras if you wish.
- Beverages
- Prep time: 5 minutes
- V, DF, GF, NF
- Makes 2 servings
DIRECTIONS:
1, 1/2 cups organic soy, cashew, coconut or almond milk. or organic full fat milk
1 tbsp cacao powder
1 cup espresso strength coffee
2 oz brandy or Jamaican rum
1 oz Kahlua or chocolate liqueur
1 oz Grand Marnier or orange liqueur/brandy
TOPPING:
Cacao powder, cinnamon or allspice
Whipped coconut crème, bought or home-made, optional
Chocolate syrup, optional - see directions below
DIRECTIONS:
- Brew espresso or very strong coffee (decaf is fine), warm milk and cacao powder together in a frother or sauce pan.
- Once your coffee is ready, add to the milk, measure in the liquor and pour into heat proof glasses.
- Top as desired and enjoy right away while it’s steamy for a perfect, heady, warming indulgence.
TERI’S TIPS:
- If you don’t have a frother, finish in a blender for the foamy effect yet it will still taste great if you what to skip this step. Just be sure to sift, and then whisk cacao powder into the milk to emulsify.
- Make an easy chocolate drizzle by warming 1 oz. non-dairy canned coconut creme with 2 oz. melted dark chocolate. Let cool slightly before drizzling over the whipped crème.
