Many of you know that I am a complete snob when it comes to coffee. In my opinion, there are few things better than a good cup of coffee and few things worse than a bad cup of coffee. A couple years ago, I discovered Barnie's Santa's White Christmas ground coffee and then in subsequent years I had a hard time finding it here locally. So I decided to come up with a similar recipe using other ingredients. The following is what I came up with. While it's not exactly the same, it's a pretty darn good treat on a chilly December day. Enjoy!
Santa's White Christmas
¼ c French Vanilla Cappuccino mix (see notes)
¾ to 1 cup of milk (judge based on the size of your mug)
½ oz (1 T) Hazelnut flavored syrup (see notes)
½ oz (1 T) caramel ice cream topping + some for drizzling
whipped cream
1 t. toasted coconut (see notes)
Put French Vanilla Cappuccino mix into a large/oversized mug. Heat milk until hot but not boiling. (I use the milk steamer wand on my espresso machine for this part, but you can also use the microwave) Pour milk over Cappuccino mix and stir. Add hazelnut and caramel; stir well. Put a generous amount of whipped cream, drizzle additional caramel, and then sprinkle toasted coconut on top. Enjoy!
Notes-
I use Folger’s French Vanilla Cappuccino mix, available in the aisle where coffee is sold in most grocery stores
I use Torani (or the store brand) Hazelnut syrup, also available in the aisle where coffee is sold in most grocery stores
Toasting the coconut adds a special taste that you can’t duplicate unless the coconut is toasted
To toast coconut-
I make it in my toaster oven. I spray the pan with cooking spray and then sprinkle one teaspoon of coconut onto the pan. Then I spray it with more cooking spray and put it into the toaster oven on the lightest setting. You may need to hit the button twice to achieve a light golden brown. Be sure to watch it carefully as the coconut will burn very easily.
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