Here's a recipe for those who are a fan of Starbuck's Mocha Valencia, a silky cup of strong fresh-brewed coffee flavored with chocolate and highlighted by orange notes. In my previous post "Orangettes", after candying the rind, what I was left with was an amber-hued syrup that had the same viscosity of high-quality maple syrup. Dipping my finger in, I tasted the liquid gold and my tongue was enrobed in orange-clover delight. My food light bulb blinked on with a great idea: how about using the orangettes with the syrup and a touch of hot cocoa mix in my morning coffee to make my favorite Starbucks favorite at a moment's notice? I'm on my second cup of coffee this morning (decaffeinated, mind you) and I'm happy to report that it is absolutely delicious!!!
Makes 2 cups.
3 and a 1/2 tablespoons of ground coffee (fresh ground is best, but pre-ground is fine)
2 cups cold tap water
5 orangettes
2 tbsp orange syrup
Your favorite hot cocoa mix (dark chocolate flavors are best)
Brew coffee. Add 3 orangettes directly to pot of coffee and allow to steep for at least 5 minutes. Pour yourself a cup and add an extra orangette, 1 tablespoon of the syrup and 1 and a half teaspoons of the hot cocoa mix. Stir to combine and sip to your heart's content.
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