Hot Hazelnut Chocolate-Toffee Latte Recipe

Hot Hazelnut Chocolate-Toffee Latte Recipe | Bobby Flay

Hot Hazelnut Chocolate-Toffee Latte

• Difficulty: Simple
• Servings: 1 warm latte
• Nutritional Info Per Serving
  Serving Size: 1 of 1 servings
  Calories: 1907
  Total Fat: 122 g
  Saturated Fat: 76 g
  Carbohydrates: 186 g
  Dietary Fiber: 6 g
  Sugar: 171 g
  Protein: 21 g
  Cholesterol: 303 mg
  Sodium: 433 mg
• Total Time: 30 minutes (plus time to chill)
• Hands-On: 30 minutes

Ingredients

• 4 ounces freshly brewed, strong hazelnut coffee, hot
• 2 to 4 tablespoons Chocolate-Toffee Syrup, plus extra to drizzle (recipe below)
• 4 ounces hot milk (whole, 2%, or skim), frothed
• Whipped cream, optional for topping

Chocolate-Toffee Syrup:

• 1/2 cup pure cane sugar
• 3/4 cup heavy cream, heated
• 6 ounces premium milk chocolate, finely chopped
• Small pinch of salt
• 1/2 teaspoon pure vanilla extract

Instructions:

1. In a large mug, combine the hot hazelnut coffee with 2 to 4 tablespoons of Chocolate-Toffee Syrup and stir until blended. Add the hot frothed milk. Top with a dollop of whipped cream if desired and drizzle with extra syrup.

Chocolate-Toffee Syrup Directions:

1. Place the sugar in a medium, heavy saucepan over medium heat; do not disturb it until it begins to melt. Once it starts melting, gently stir with a fork until the sugar is fully melted and becomes a light golden color.
2. Continue cooking, occasionally swirling the pan (avoid constant stirring), until the caramel reaches a deep golden shade.
3. Remove the pan from the heat and carefully pour the warm cream down the side of the pan the mixture will bubble and steam vigorously. Return the pan to medium heat, add the chopped chocolate and salt, and stir until smooth. Remove from the heat and stir in the vanilla extract.
4. This yields about 1 1/2 cups of syrup.

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