the Breville Test Kitchen
S'more Gibraltar
The classic Gibralter coffee-combo of fresh espresso and creamy milk gets a hit of nostalgia with the choc mallow flavours of a S’more. Served with a digestive biscuit, it’s a cup of sweet, toasty escape.
15 mins total time
10 mins active time
Easy
Serves 1
Ingredients
Measurements:
2 marshmallows
150 ml full cream milk
1 shot espresso
1 digestive biscuitto serve
For the espresso chocolate sauce
170 g white sugar
285 ml water
20 coffee beans
90 g cocoa powder
Pinch of salt
60 g dark chocolate (70% cocoa)chopped
Instructions
- 1To make the espresso chocolate sauce, place the sugar in a medium pan over medium heat. Without stirring, allow the sugar to melt, brushing down the side of the pan with a wet pastry brush. Continue until the sugar reaches an amber colour. Carefully add the water, coffee beans, cocoa powder, salt and chocolate and bring to a boil. Remove from the heat. Pass through a sieve, then transfer to an airtight jar or container.
- 2Thread the marshmallows onto a metal skewer and toast on all sides using a blow torch. Set aside.
- 3Dip the rim of a serving glass in the espresso chocolate sauce. Steam the milk to the desired temperature.
- 4Add 1 tablespoon of the espresso chocolate sauce to the prepared glass and add the espresso shot. Mix well to combine. Tip: Store the espresso chocolate sauce in an airtight container in the fridge for up to 2 months. It's also great over ice cream.
- 5To serve, top with the hot milk, a digestive biscuit and the toasted marshmallows.
