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TIME AND TIMBER · Cold Brew

Salted Caramel Cacao Cream Cold Brew recipe

Make Salted Caramel Cacao Cream Cold Brew with cocoa powder and 70% dark couverture. Read the original ingredients, quantities and step-by-step method from Time and Timber.

Prep
15 min
Serves
1
Salted Caramel Cacao Cream Cold Brew original recipe card

Ingredients

  • 40 ml Whipping cream (cacao cream)
  • 20 ml Milk (cacao cream)
  • 5 g Cocoa Powder (cacao cream)
  • 8 g Couverture 70%, melted (cacao cream)
  • 15 ml Salted caramel sauce (cacao cream)
  • a tiny pinch Sea salt (cacao cream)
  • 150 ml Cold brew coffee
  • 1 cup Ice

Method

  1. Warm milk and whisk in cocoa powder until smooth.
  2. Melt in couverture and salted caramel sauce, stir well.
  3. Cool the cacao base completely in the refrigerator.
  4. Add cold whipping cream and sea salt; froth to a soft, pourable foam.
  5. Fill glass with ice and cold brew.
  6. Top with 60–75 ml cacao cream. Approx. ratio 2:1.

Ingredients for your kitchen

Natural Thai cocoa powder: 22–24% cocoa butter
Thai 70% dark couverture

Product specifications and packing are available on the linked product pages. Prices, samples and supply terms are confirmed by quotation.

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