Dulce de leche cappuccino shave ice
A decadent dessert for coffee lovers. Sweet, rich and perfect for a summer evening.
Dulce de leche cappuccino shave ice
A decadent dessert for coffee lovers. Sweet, rich and perfect for a summer evening.
Tools
Ingredients
4 espresso pucks
4 shots espresso
500 ml 2% milk
125 ml dulce de leche
125 ml evaporated milk
12 to 15 (35 g) chocolate covered coffee beans
6 g grated coffee flavoured chocolate bar
Step by step
1 day before: Put 1 shot per mold of espresso into 4 molds.
1 day before: Pour milk into molds up to the fill line. It should be about 125 ml per mold. Freeze molds for 12 to 24 hours.
Day of: Pour 125 ml of dulce de leche into a bowl and thin out with 125 ml of evaporated milk. You can use other milks but just make sure the consistency is runny. Stir together. This should be able to drizzle and sink down the sides of ice. This is your sweetener.
This recipe does not require tempering. Shave espresso ice into a glass or bowl of your choice. Pour 25 ml or more (depending on how sweet you want your cappuccino) of dulce de leche mix over ice and top with 3 to 4 chocolate covered coffee beans or grated coffee chocolate bar.
