I am not a regular coffee drinker. But when I do drink coffee, it has to be something a bit more special than a regular cup of brew. It must be downright delicious! In law school, an inexpensive treat for me was browsing through the isles of my favorite bookstore. It was heaven to bump into books that would offer some release from the mundane “had-to” read cases and statutes that was law school reading.
There was usually a Star BucksCoffee housed in these bookstores, and my favorite flavor was the white chocolate mocha latte. There are no large book stores with specialty coffee houses on our little Rock, so in true Contessa-style, this recipe is an homage to both my now-world and my then-world. A blending of Caribbean flavors of fire roasted cocoa beans, beaten and pounded to release their oils and full flavor, then palmed rolled into logs of pure, minimally processed, chocolate heaven.
1/2 Cup of Coco Tea (See Recipe for Crucian Cocoa Tea)
1 Cup of Strong Brewed Coffee
1-2 Tablespoons Ammaretto Liqueur
Whipped Cream (optional)
Make the Cocoa Tea according to the above recipe. Except instead of adding Crucian Rum at the end, add a splash or two of Amaretto. Combine the Cocoa Tea with the Coffee and top with tons of milk foam or whipped cream!
If you have a steamer wand for frothing milk, you can use this to make the characteristic milk foam that tops coffee specialty drinks. I use a hand held frother.
If you don’t have one, you can simply top with whipped cream. You will have enough cocoa tea left over for additional cups of latte. However, if you don’t use it all, you can also refrigerate it for use the next day!
Ok, Just one more picture! 🙂