Iced White Mocha With Caramel And Salted Cream Cold Foam Recipe By Tasty Food

COLD BREW WITH SWEET AND SALTY FOAM RECIPE BY TASTY

Steps:

• Make the cold brew: Combine the water and coffee grounds in a large container. Stir until all of the grounds are wet. Cover and refrigerate overnight.
• Make the caramel simple syrup: Add the sugar and 2 tablespoons water to a small saucepan over medium-low heat. Cook until the sugar is completely dissolved, about 3 minutes. Increase the heat to medium and cook, without disturbing for about 5 minutes, until the mixture is caramel-colored.
• Remove the pot from the heat. Carefully pour in the remaining ¼ cup (60 ml) water and stir to incorporate. Transfer the syrup to a heat-proof container, cover, and refrigerate until ready to use.
• Line a fine-mesh sieve with a coffee filter and set over a large bowl. Pour the cold brew through the strainer and let drain. You may need to pour in batches so the strainer does not overflow. Return the strained cold brew to a clean container. If the coffee is too strong, dilute with more water to taste. Refrigerate the cold brew until ready to use.
• Make the cold foam: In a medium bowl, combine the milk, cream, sugar, and salt. Whip with an immersion blender or electric hand mixer on high speed until foamy, 2-4 minutes.
• To assemble, fill 2 large glasses with ice. Pour 1 cup (240 ml) cold brew coffee into each glass. Stir about 2 tablespoons of the caramel syrup into each glass. Top with the cold foam. Serve immediately.
• Enjoy!

ICED MOCHA

Steps:

• Pour 50ml of the milk into a small pan and add the chocolate buttons. Mix well until melted, then leave to cool.
• Half-fill a large, tall glass with ice, then pour in the cooled chocolate milk and the remaining 100ml milk and stir to combine.
• Top up with more ice, then slowly pour in the espresso. Finish with a dollop of whipped cream and a dusting of cocoa powder or cinnamon - or both, if you like.

ICED CARAMEL MOCHA

Steps:

• Mix and pour into a tall glass over ice or put everything, including the ice, in a blender and puree until slushy.
• Serve.

SALTED CARAMEL MOCHA

Steps:

• With an espresso maker:.
• Prepare espresso. Place caramel sauce, cocoa powder and sea salt in a mug and pour espresso over them. Froth milk and slowly pour into mug, stirring to combine everything. Taste and add more caramel, cocoa and/or salt to taste. Top with whipped cream, drizzle caramel sauce, and a tiny pinch of sea salt.
• Without an espresso maker:.
• Prepare coffee. Place caramel sauce, cocoa powder and sea salt in a mug. Pour coffee into mug, stirring to combine everything. Heat milk in microwave or on the stove and add to mug, stirring everything to combine. Taste and add more caramel, cocoa and/or salt to taste. Top with whipped cream, caramel sauce and a tiny pinch of sea salt.
• Salted Caramel Syrup:.
• Makes enough for around 3-4 salted caramel mocha or hot chocolate beverages.
• 1/2 cup sugar.
• 3 tablespoons salted butter, cubed.
• 1/4 cup heavy cream, at room temperature.
• In a medium saucepan, cook the sugar over medium heat, stirring occasionally with a spatula (if it becomes lumpy, reduce heat and refrain from stirring). When it turns a deep amber color, add the butter and stir until it is melted. Add the heavy cream and whisk until the caramel is smooth (be careful, it will bubble up when you add the cream). Remove from heat and let cool. Refrigerate extra syrup.