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
- Combine all of the ingredients in a pot.
- 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
- Heat the granulated sugar and salt with 200g of the heavy cream to 65°C/149°F.
- Blend in the hot cocoa mix and vanilla paste.
- Combine the mixture with the remaining heavy cream and whole milk. Allow to chill.
- Once chilled, whisk in a stand mixer until it resembles a thick milkshake.
- 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
- In a tall glass, add in the ice.
- Pour in the cold brew and simple syrup.
- Top with cocoa sweet cream and dust with cocoa powder.