Strawberry Cobbler Latte

 

There is something about the combination of espresso and real white chocolate that creates a graham flavor. That is perfect for adding a fruit extract to make this a cobbler latte. 

Kyle said this is his new favorite. It's not quite tart enough for me, so I might have to experiment down the road with actual fruit juice, but I'll leave this one in tact for anyone with Kyle-esque taste buds.

Serves 2

Ingredients:

• 20 ounces of milk. 
• 2 ounces of Baker's White Chocolate (1/2 of a 4 ounce bar). 
• 2 cap-full's of McCormick Strawberry Extract. 
• 2 shots of espresso, or (if using an Aeropress) 1 scoop ground coffee + hot water up to the #2 line.
• Garnish: marshmallows or whipped cream (optional).  
• Topping: freeze-dried strawberries (optional). 

Directions:

1. If using an Aeropress, heat 8 ounces of filtered water in a tea kettle. 
2. Add 1 scoop ground coffee to the Aeropress. 
3. While you're waiting on the water to boil, add milk to a small sauce pot and heat over medium-high heat. 
4. Add white chocolate and strawberry extract. Whisk regularly until chocolate melts and milk becomes hot, but not boiling. Watch it closely so it doesn't turn into ricotta cheese. Remove it from the heat, if you can't babysit it constantly, and return to it when you can. 
5. Once tea kettle whistles, pour hot water into the Aeropress up the the #2 line and stir it vigorously to agitate the coffee. 
6. Allow it to bloom for 1 minute. Stir it again, then use the plunger-thing to press the coffee into the cup below. 
7. Pour the prepared espresso into the pot of milk and whisk it over the heat until it reaches the desired temperature. 
8. Pour into 2 large coffee mugs. 
9. Garnish with either marshmallows, or whipped cream to keep the heat in longer, and to prevent a skin from forming on the top. 
10. Top the whipped cream with freeze dried strawberries, if you're feeling extra.