Toffee coffee
Ingredients
for 4 person
| 50 g | sugar |
| 1 tbsp | water |
| ½ dl | milk |
| 40 g | dark chocolate, coarsely chopped |
| 4 | espressos |
| 6 dl | full-cream milk |
| 1 ½ dl | cream, beaten until stiff |
| 20 g | almond slivers, roasted, finely chopped |
How it's done
Toffee
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Pour in the milk, mix using a whisk.
Chocolate
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.
Drink
Pour 1 tbsp toffee and 1 espresso into each glass, mix. Froth the milk, pour into the glasses. Decorate with cream and almonds. Drizzle with the remainder of the toffee and chocolate.
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