by Chef Tu David Phu
Ube has sweetness, similar to its sweet potato cousins, with a green tea earthiness and hints of vanilla. It goes well with sweets and also has an amazing ability to mask bitterness, making it a natural pairing for chocolate and coffee. – Chef Tu
Recommended Coffee Mr. Espresso Neapolitan Blend
Yield Single Serving
INGREDIENTS
- 1 cup water
- 2 shots of Neapolitan Espresso (#2 grind)
- 1.25 oz Hāmākua Coast Premium Ube Syrup
- 20 grams Guittard La Nuit Noire
- 3 oz. whole milk
- ice
EQUIPMENT
highball glass, 10 oz.
stainless steel milk frothing pitcher / creamer
DIRECTIONS
1 – Brew 2 shots of espresso.
2 – Add 20 grams of La Nuit Noire chocolate chips to frothing pitcher.
3 – Place the metal pitcher in a 200° F water bath for 3 minutes.
4 – Replenish hot water bath and set for another 3 minutes.
5 – Once the chocolate has melted to a fudge-like consistency, add 2 espresso shots to the metal pitcher.
6 – Use an aero latte to emulsify the chocolate and espresso.
7 – Add 1.25 oz of ube syrup first into the highball glass.
8 – Add 2 -3 cubes of ice.
9 – Add 3 oz. of whole milk, using a spoon to layer milk.
10 – Fill the glass with ice.
11 – Pour chocolate espresso mixture into glass.
12 – Serve immediately with spoon and straw.
13 – Stir vigorously before drinking.