Amaro-Spiked Mocha With Caramelized Brioche

Ingredients

• •2 tablespoons unsalted butter
• •1 slice brioche or Pullman bread, cut crosswise into 3/4-inch square strips
• •¼ cup raw sugar
• •1 pinch kosher salt
• •1 cup whole milk
• •2 tablespoons heavy cream
• •1½ ounces bittersweet chocolate
• •1½ ounces milk chocolate
• •1 tablespoon cornstarch
• •2 tablespoons unsweetened cocoa powder
• •1 ounce espresso
• •1 tablespoon sugar
• •1 pinch kosher salt
• •1½ ounces amaro
• •¼ cup whipped cream

Cooking Instructions

1. 1.

   Heat butter in a small skillet, preferably nonstick, over medium-low until it begins to foam. Add brioche and cook, turning occasionally, until golden brown on all sides, about 3 minutes total. Transfer to paper towels and let drain.

   3 min

2. 2.

   Wipe out skillet and sprinkle with sugar and salt; set over medium heat. Cook (undisturbed) until edges of sugar begin to melt, about 1 minute. Stir sugar, bringing edges in toward the center to prevent burned spots, and continue cooking until all sugar is melted and turns amber color, about 4 minutes. Add brioche and quickly turn to coat all sides in caramel, about 30 seconds. Transfer to a parchment-lined rimmed baking sheet and let cool.

   6 min

3. 3.

   Combine milk and cream in a 2-cup measuring glass. Pour 1/4 cup milk mixture into a small saucepan and add bittersweet chocolate and milk chocolate. Heat over medium-low, stirring occasionally, until chocolate is melted, about 2 minutes. Reserve remaining milk mixture.

   2 min

4. 4.

   Meanwhile, whisk cornstarch and 2 Tbsp. cocoa powder in a small bowl. Whisk in 1/4 cup reserved milk mixture, then whisk in remaining milk mixture.

   2 min

5. 5.

   When chocolate is melted, add cocoa mixture, espresso, sugar, and salt and cook, stirring often, until liquid begins to boil and thicken, about 4 minutes. Remove from heat and add amaro.

   4 min

6. 6.

   Divide mocha among mugs. Top with whipped cream and dust with cocoa powder. Serve with caramelized brioche.

   2 min