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Sweet Corn Hot Cocoa

By January 31, 2024March 21st, 2024Recipes

By chef Talia Profet

Roasted sweet corn hot cocoa with caramel and a hint of spice, served with caramel popcorn.

Part 1: Roasted Sweet Corn Milk

Ingredients

  • 200g Whole Milk
  • 55g deZaan Hot Cocoa Mix
  • 1g Cayenne Pepper
  • 1g Cinnamon
  • 8g Honey
  • 20g Roasted Corn

Method

  1. Keeping the corn whole with the husk still on, grill until charred and fully cooked.
  2. Remove and reserve the husk. Cut the corn off the cob.
  3. In a pot, combine the milk, corn, cayenne pepper, cinnamon, honey, and a few pieces of the husk. Bring to a boil.
  4. Turn off the heat, cover, and let steep for about 30 minutes.
  5. Remove the husk and discard.
  6. Blend the mixture until smooth. Strain and reserve the liquid.
  7. Weigh the liquid out and adjust it to 210g with whole milk if needed.
  8. Keep chilled until needed.

Part 2: Roasted Sweet Corn Hot Cocoa

Ingredients

  • 210g Roasted Sweet Corn Milk
  • 55g deZaan Hot Cocoa Mix

Method

  1. Heat the milk to 65°C/149°F.
  2. Blend in the hot cocoa mix until smooth.

Part 3: Salted Caramel

Ingredients

  • 200g Granulated Sugar
  • 200g Heavy Cream
  • 4g Sea Salt
  • 6g Vanilla Paste

Method

  1. Caramelize the sugar to a dark amber.
  2. Whisk in the heavy cream, salt, and vanilla paste
  3. Strain and cool.

Part 4: Vanilla Whipped Cream

Ingredients

  • 454g Heavy Cream
  • 9g Vanilla Bean Paste
  • 40g Granulated Sugar

Method

  1. In the bowl of a stand mixer, whisk the heavy cream to soft peaks.
  2. Add in the vanilla paste and gradually add in the granulated sugar.
  3. Whisk to medium peaks.

Part 5: Caramel Popcorn

Ingredients

  • 850g Granulated Sugar
  • 250g Butter
  • 6g Salt
  • 10g Baking Soda
  • 4g Vanilla Paste
  • 114g Popped Corn

Method

  1. Pop the popcorn ahead of time and reserve 114 g of the popped corn for one batch. Discard any unpopped kernels.
  2. In a large pot, caramelize the sugar.
  3. Once the sugar is fully cooked, stir in the butter, salt, vanilla paste, and baking soda quickly and carefully.
  4. Once well combined, add in the popcorn.
  5. Toss to evenly coat. Spread into an even single layer on a sheet tray lined with a silicone mat.
  6. Allow to cool and immediately store in an air-tight container with a silica packet to keep it dry.

Part 6: Assembly

Ingredients

  • Salted Caramel
  • Roasted Sweet Corn Hot Cocoa
  • Vanilla Whipped Cream
  • Caramel Popcorn

Method

  1. Drizzle the salted caramel on the interior of the serving glass.
  2. Pour in the hot cocoa.
  3. Top with a dollop of whipped cream and a few pieces of caramel popcorn.