Some like coffee, some like tea. But if it’s delicious desserts you’re after then the choice is simple.
Coffee is incredibly versatile and many baristas are continually finding different and exciting ways of serving the beverage.
But you don’t just have to drink it, coffee desserts are amazing and the drink can enhance the dishes and complement their sweetness.
The bitterness of coffee perfectly enhances the sweet flavours to create unique and fabulous treats.
Coffee’s aroma, too, as it lingers in the air makes you just want to tuck in.
When you think of coffee desserts, tiramisu immediately springs to mind, but there is a whole lot more you can do with the beverage.
Why not try these tasty treats by making a crème caramel latte or latte milk pops? We promise you won’t be disappointed.
Crème caramel latte
For the caramel:
- 100g caster sugar
- 5 tbsp cold water
For the custard:
- 330ml Arctic Iced Coffee Caramel Latte
- 2 large eggs plus 1 egg yolk
- 50g caster sugar
- First make the caramel by putting the sugar and water into a small non-stick pan. Heat slowly and stir gently with a metal spoon until the sugar has all dissolved.
- Turn up the heat so that the syrup bubbles. Do not stir at this point. The bubbles will get larger and the syrup will start to become golden around the edges.
- Gently swirl the pan so that the syrup colours evenly but do not stir it. Keep a close eye as the colour darkens. When it has become a rich caramel colour throughout remove from the heat.
- Pour the caramel into the bottom of four ramekins or small pudding moulds.
- Heat the oven to 160C/140C fan and heat the Arctic Iced Coffee in a saucepan until it reaches a simmer.
- While the coffee is warming, beat together the eggs and sugar in a bowl. Once the coffee is simmering, gradually whisk the egg mixture in. This creates your custard.
- Pour the custard mixture through a sieve into a jug, then carefully divide between the ramekins.
- Put the ramekins into a roasting tin and pour boiling water around them until it reaches halfway up the ramekins.
- Bake for 15-20 minutes until the custard is just set. Allow the custards to cool, then chill for at least 4 hours or ideally overnight.
- When ready to serve, run a knife around the edge of the custard, place a plate over the ramekin and tip upside down. Give it a sharp tap and a shake and the creme caramel latte should dislodge. Carefully remove the ramekin.
Latte milk pops
(Serves: 1 carton of Arctic Iced Coffee will make 5, 60ml milk pops)
- Arctic Iced Coffee Café Latte
- Lolly moulds (we used 60ml moulds)
- Give them an extra edge by lacing with 10ml (2tsp) rum or cointreau with 90ml
- Simply pour the Arctic Iced Coffee directly into the lolly moulds.
- Place in the freezer until frozen.
- Release from the moulds and enjoy.
- Optional extra: drizzle melted white chocolate over the milk pops once released from the moulds for some added sweetness.
Recipes courtesy of arcticicedcoffee.co.uk