Latin "Caramel Macchiato" Mexican Chocolate, Dulce de Leche and Piloncillo
2 C | Rich's® Whip Topping® Non-dairy |
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1 tsp. | Mexican Vanilla Extract |
2 Piece | Abuelita's Mexican Chocolate |
1/3 C | Chilean Maniar/cajeta/dulce De Leche |
2 tbsp. | Colombian Piloncillo, Grated |
1/2 C | Milk, Whole |
1 |
Heat small sauce pot. Melt 2 tablets (about 6.3oz) of Abuelita’s chocolate in ½ cup of whole milk. Whisk until chocolate has completely melted then lower the heat to lowest setting. Add butter and continue whisking until butter has melted completely. |
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2 |
Using mixer, whip RTW on medium until medium peaks have formed. Add vanilla extract and half (about 1 tablespoon) of Piloncillo. Continue whipping on medium until hard peaks have formed. |
3 |
Place half a cup of vanilla RTW at the bottom of a 6oz coffee cup. Pour 3oz of melted chocolate over the RTW. Finish with a 1/3 cup dollop of the RTW mixture. Place cup on an elongated plate, preferably using a doily (to prevent sliding). |
4 |
Take the dulce de leche (Chilean Manjar) and gently form a quenelle. Place the quenelle on the plate next to the coffee cup. |
5 |
Carefully sprinkle the remaining Piloncillo over the dulce de leche and the RTW topping. Serve while the chocolate is warm. |