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"Coco-Caramel Latte is Coffee with Tropic Flare... You Don't Say!"

  • Danny Peter Flores
  • Apr 7, 2023
  • 1 min read

The coconut-caramel syrup to top and swirl on your coffee cup:


1/4 c Creme fraiche

3 oz Fresh coconut flesh (macerated)

1 oz Toasted, shredded mature coconut

1 c Corn syrup

1/4 c Molasses

1/2 c Brown sugar

1/2 c Cane sugar

1 oz Hazelnut ground to a paste

1 tsp Vanilla


Preparation instructions:

In a med. sauce pan over med heat add in the corn syrup, brown/refined cane sugar and H2O and bring to gentle boil until it dissolves and starts to thicken stirring continuously and thicken to a golden brown to caramelize; then add the molasses and stir to blend in thoroughly until a gentle boil. Remove from heat and quickly whisk in the fresh coconut, hazelnut paste and vanilla; finally swirl in the water to the right consistency.


Cafe Latte Preparation:

Take your cup of freshly brewed coffee and blend in some creme fraiche and sugar to taste to make a latte and thickly swirl on top the creme fraiche and coco-caramel syrup and stab into the cup and slightly blend in. Top coffee with sprinkles of shredded coconut.


Serving suggestion: Serve piping hot the latte with snack or afternoon coffee/tea with buttered croissantes and apple/rhubarb/orange/peach strudels.


Optional: A Coco-caramel Coffee Cake using the same cake mix for Pineapple Upside Down Cake while turning the cake upside down and coating the icing syrup or sauce with a thick layer of Coco-caramel-coffee icing as coating. Be sure to add instant coffee powder: 2 tblsp of Espresso coffee powder + 2 tblsp of Coco powder to the sauce or icing mixture.

 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

© 2016-2023 by D. A. Flores of Skye Blue Publications. Proudly created with Wix.com

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