HOT HAZELNUT CHOCOLATE-TOFFEE LATTE
Provided by Bobby Flay | Bio & Top Recipes
Categories beverage
Time 30m
Yield 1 hot latte
Number Of Ingredients 9
Steps:
- Put the hot coffee and some Chocolate-Toffee Syrup in a large mug and mix until combined. Stir in the hot milk, top with some whipped cream and drizzle with more syrup, if desired.
- Cook the sugar in a medium, heavy saucepan over medium heat, undisturbed, until it begins to melt, then continue to cook, stirring slowly with a fork, until melted and pale golden. Continue to cook, swirling the pan, until the sugar is a deep golden caramel.
- Remove from the heat and carefully add the warm cream down side of pan (the mixture will bubble and steam vigorously), return the caramel to the heat, add the chocolate and salt and stir until smooth. Remove the mixture from the heat and stir in the vanilla.
- Yield: about 1 1/2 cups
TOFFEE COFFEE LATTE
Make and share this Toffee Coffee Latte recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Pour the banana and hazelnut liqueur and caramel syrup into a 12-ounce latte mug.
- Add the espresso, then the steamed milk.
- Stir once around, lifting up the syrups from the bottom of the mug.
- Dust with ground hazelnuts.
Nutrition Facts : Calories 189.1, Fat 5.7, SaturatedFat 3.5, Cholesterol 21.4, Sodium 88.7, Carbohydrate 11.4, Fiber 0.1, Sugar 2.4, Protein 5.1
COLD HAZELNUT CHOCOLATE-TOFFEE LATTE
Steps:
- Combine the coffee ice cubes, half-and-half and 1/4 cup Chocolate-Toffee Syrup in a blender and blend until smooth. Pour into 2 glasses, top with whipped cream and drizzle with more of the syrup.
- Cook the sugar in a medium, heavy saucepan over medium heat, undisturbed, until it begins to melt, then continue to cook, stirring slowly with a fork, until melted and pale golden. Continue to cook, swirling the pan, until the sugar is a deep golden caramel.
- Remove from the heat and carefully add the warm cream down side of pan (the mixture will bubble and steam vigorously), return the caramel to the heat, add the chocolate and salt and stir until smooth. Remove the mixture from the heat and stir in the vanilla.
COFFEE - TOFFEE TORTE
Layers of toffee-studded, coffee-flavoured mousse and chocolate ganache fill an almond and sugar-cookie crust. From Bon Appetit.
Provided by evelynathens
Categories Frozen Desserts
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- For crust: Preheat oven to 350°F Grind nuts with ground cookies and toffee in processor.
- Add 5 tblsps butter, blend until nuts are finely chopped.
- To moisten crumbs, if necessary, blend in 1 tblsp butter.
- Using plastic wrap as aid, press mixture onto bottom and up sides of 9-inch-diameter springform pan.
- Freeze 15 minutes.
- Bake crust until golden, about 12 minutes.
- Freeze crust.
- For ganache: Bring cream and corn syrup to simmer in medium saucepan.
- Remove from heat.
- Add chocolate; whisk until melted and smooth.
- Cool to room temperature.
- For mousse: Whisk sugar, yolks, 1/3 cup water and espresso powder in large metal bowl.
- Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk until candy thermometer registers 160F, about 3 minutes.
- Remove bowl from over water.
- Add nutmeg.
- Using electric mixer, beat egg mixture until cool and thick, about 5 minutes.
- Beat 2 ½ cups cream, liqueur and vanilla in another large bowl until stiff peaks form.
- Fold cream mixture and toffee into egg mixture.
- Spoon half of mousse into crust.
- Drizzle ¼ cup ganache over.
- Using tip of knife, swirl mixtures together.
- Carefully spoon remaining mousse over; smooth top.
- Cover and freeze torte overnight.
- Cover remaining ganache; chill.
- Rewarm remaining ganache over low heat, whisking just until slightly softened but not melted.
- If necessary, let stand until firm enough to pipe.
- Spoon ganache into pastry bag fitted with star tip.
- Run sharp knife around torte pan sides.
- Release pan sides.
- Pipe ganache in lattice design atop torte.
- Pipe ganache in star shapes around border.
- Garnish with almonds.
- Note: This torte can be prepared up to 1 week ahead.
- Freeze until lattice sets, then cover and keep frozen.
Nutrition Facts : Calories 435.3, Fat 36.2, SaturatedFat 18.1, Cholesterol 199.1, Sodium 105.8, Carbohydrate 23.4, Fiber 1.6, Sugar 17.3, Protein 5.8
ENGLISH TOFFEE TEA LATTE
A delicious way to enjoy a cup of tea. I use Torani sugar free syrups, but any brand is fine. I use a microwave frother/steamer.
Provided by Outta Here
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Pour boiling water over tea bag in a mug or glass. Let steep 3-5 minutes. Remove tea bag.
- Steam together milk and syrups.
- Pour steamed milk mixture into the tea and stir.
- Enjoy!
BANANA NUT TOFFEE LATTE
It's like having a lush gourmet coffee bar at home! Cooking time is however it takes for the coffee to brew.
Provided by Annacia
Categories Beverages
Time 12m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Pour flavored syrups into a 12 oz cup.
- Add the hot fresh Espresso.
- Fill with HOT steamed/foamed milk.
- Stir once around lifting upwards to bring the syrups up.
- Drip a teaspoon of Banana flavored syrup on the foamy top.
- top with Hazelnut topping powder.
Nutrition Facts : Calories 1.1, Fat 0.1, SaturatedFat 0.1, Sodium 7.9, Protein 0.1
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