This project shows a bit of Keturah’s and my work together. We had fun taking pictures of drinks while I was home for Easter. I make drinks, she takes pictures, and we both edit pictures. Sometimes you see her finished product and other times I put the final touches on a picture. We’ve had fun comparing pictures and editing styles. And I hope you’ve enjoyed the drinks! As promised, I’m sharing two more recipes this week. Next week we’ll have an espresso truffle latte and white hot chocolate!
White Chocolate Mocha
6 cups prepared strong-brewed coffee
2 cups milk
1 cup white chocolate chips
Heat the milk in a small saucepan over medium heat until small bubbles start to form around the edges of the milk. Remove from the heat and whisk in the white chocolate chips until smooth; this makes the syrup. To make the quick version of the drink add 1/2 cup of the syrup to 12 ounces of coffee and top with whipped cream. To make the latte version, pour 1/2 cup of the syrup and 12 ounces of the coffee into a blender and blend on medium/high until frothy, about 1 minute. Pour into a big mug and top with whipped cream and a few coffee beans!
1/2 cup double strength coffee
3/4 cup milk
2-3 tbsp vanilla syrup
about 1 tbsp caramel syrup
Microwave milk until almost boiling, then froth. I use the little frother I mentioned in the last post–it’s only a few dollars on Ebay and really handy. You can also use a blender, or pour it into a pint jar and use your muscles to shake it up before heating it Add coffee and about 2 tbsp of vanilla syrup (recipe following). Drizzle with a thick dessert-style caramel syrup such as Hershey’s or Smucker’s and stir.
Simple Vanilla Syrup
1 cups water
1 cups sugar
1 tsp vanilla extract
Combine water and sugar in a saucepan and boil. Reduce and simmer for a few minutes, stirring until sugar is dissolved. Add vanilla and stir. Remove from heat and allow to cool before storing.
I love this recipe! It’s so easy and versatile and economical.