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.
Ingredients
For the Cappuccino Mix:
- 2 cups heavy cream
- 8 ounces 70% dark bittersweet Chocolate Bar, cut into shavings
- Pinch salt
- 8 ounces 70% dark bittersweet Chocolate Bar, cut into shavings
- 6 ounces water
- 6 ounces of organic milk (can be substituted for a plant-based milk)
For the Javy's House Cappuccino:
- 1-2 tsp of Javy Coffee Mocha Concentrate
- 3 to 5 ounces cream
- 2 ounces of Cappuccino Mix
- ½ ounce Bourbon
- ½ ounce Armagnac
- Equipment needed:
- Milk frother
- heat-tempered glass, or large coffee mug
Directions
- 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.
- Heat cream in a small pot until nearly simmering, and then turn the heat off.
- Javy's House Cappuccino
- 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.
5 minutes
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