Cocoa Sweet Cream Iced Coffee

By chef Talia Profet

Sweetened ice coffee served with a cocoa sweet cream topping.

Part 1: Vanilla Simple Syrup

Ingredients

• 454g Granulated Sugar
• 350g Water
• 12g Vanilla Paste

Method

1. Combine all of the ingredients in a pot.
2. Bring the mixture to a simmer while stirring to dissolve the sugar.

Part 2: Cocoa Sweet Cream

Ingredients

• 400g Heavy Cream
• 60g Granulated Sugar
• 2g Salt
• 100g Whole Milk
• 10g Vanilla Paste
• 100g deZaan Hot Cocoa Mix

Method

1. Heat the granulated sugar and salt with 200g of the heavy cream to 65°C/149°F.
2. Blend in the hot cocoa mix and vanilla paste.
3. Combine the mixture with the remaining heavy cream and whole milk. Allow to chill.
4. Once chilled, whisk in a stand mixer until it resembles a thick milkshake.
5. Reserve chilled until needed. It can be re-whipped when needed.

Part 3: Assembly

Ingredients

• 150g Ice
• 227g Cold Brew
• 30g Vanilla Simple Syrup
• 80g Cocoa Sweet Cream
• Cocoa Powder (for dusting)

Method

1. In a tall glass, add in the ice.
2. Pour in the cold brew and simple syrup.
3. Top with cocoa sweet cream and dust with cocoa powder.