Javy's House Cappuccino
Inspired in one of the most popular “cocktails” from old school San Francisco, with a Javy twist. Perfect for an at-home pleasure, that will satisfy any late-afternoon slump.
- 2 cups heavy cream
- 8 ounces 70% dark bittersweet Chocolate Bar, cut into shavings
- Pinch salt
- 2 ounces vanilla syrup
- 6 ounces water
- 6 ounces of organic milk (can be substituted for a plant-based milk)
- 1-2 tsp of Javy Coffee Mocha Concentrate
- 3 to 5 ounces cream
- 2 ounces of Cappuccino Mix
- ½ ounce Bourbon
- ½ ounce Armagnac
heat-tempered glass, or large coffee mug
For the Cappuccino Mix:
For the Javy's House Cappuccino:
To make the Cappuccino Mix:
Heat cream in a pot on heat. Do not boil.
In a large bowl, combine chocolate and salt.
When the cream is almost simmering, pour over chocolate and let sit 3 to 5 minutes.
Stir cream and chocolate until combined.
Add vanilla syrup, water, and milk, and mix well.
Store in an airtight container in the refrigerator. When ready to make cappuccino, let the mix warm to room temperature for easier handling. This mix will last up to 2 to 3 weeks in the refrigerator.
To make the Javy's House Cappuccino:
Heat cream in a small pot until nearly simmering, and then turn the heat off.
Use a milk frother to create foam. Set aside.
In a separate pot, heat the 2 ounces of cappuccino mix on low, whisking constantly, so it doesn't burn. Add Javy coffee, and mix it up. Turn heat off just before it simmers. Use a milk frother to aerate slightly.
Pour cappuccino mix into an Irish coffee glass, and then add bourbon and Armagnac.
Top with hot cream and foam. Serve.