Recipe: White hot mocha
- 1 vanilla bean
- 3 cups (750 mL) 2% milk
- 1 cup (250 mL) 35% cream
- 4 oz (115 g) best-quality white chocolate, finely chopped
- 1/2 cup (125 mL) brewed espresso coffee
- 2 fl oz (60 mL) brandy
1 Split the vanilla bean lengthwise and scrape out the seeds.
2 Combine the vanilla bean, vanilla seeds, milk and cream in a stainless-steel saucepan and bring to boil. Remove the saucepan from the heat, take out the vanilla bean and whisk in the white chocolate, espresso and brandy.
3 Pour the mocha into warm café au lait bowls and dip with biscotti.
Fills 4 'cafe au lait' bowls.
Visit Mildred's Temple Kitchen in Toronto for more delicious food.
Excerpted from Out to Brunch: At Mildred Pierce Restaurant. Published by Sterling. Copyright © 2003 by Donna Dooher. All rights reserved. Reprinted by permission of Mildred Pierce Restaurant.