Cranberry Dark Chocolate Latte Recipe
Warm, savory, and the perfect drink to sip in front of a warm fire on a chilly winter evening!
Ingredients
- ½ cup granulated sugar
- ½ cup water
- 1 cup cranberries fresh or frozen
- 4 tbsp finely ground coffee or espresso
- 3.5 cups hot water
- 1 Ghirardelli dark chocolate square
- 1.5 cups milk
Instructions
- In a small saucepan, bring sugar and water to a boil. Boil for approximately 1 minute. Once the sugar has dissolved, add the cranberries and simmer for an additional 10 minutes until the cranberries burst open.
- Pour the cranberry syrup through as trainer to remove the cranberry hulls. Allow it to cool, then pour it into a syrup container or Mason jar. Store in the refrigerator for up to 2 weeks.
- Put the ground coffee into the French press and pour over the hot water. Let steep for 10 minutes and then pour out.
- Using a grater, grate the Ghirardelli square into your mug and cover it with a small amount of hot espresso to melt the chocolate. You can also break the Ghirardelli square into small pieces if you don't want to grate it. Stir gently until the chocolate has melted, and then fill half your mug with the espresso. Alternately if using espresso machine, pour 1 shot of hot espresso in with the chocolate to soften it. Once melted, stir in the other shot.
- Combine the milk and 1-2 tablespoons of the cranberry syrup in an automatic frother to warm and froth the milk simultaneously You can alternately warm the milk with cranberry syrup in a small saucepan on the stove and then use a handheld frother to add a bit of foam.
- Pour the steamed milk into the espresso and enjoy!