Preparation
- Put the ingredients except for the foam in a shaker.
- Top with ice and shake, then double strain with a fine mesh into a coupe glass.
- Garnish Red Candy tuile.
- Topped with the Mexican hot chocolate foam then add the bubble candy tuile as a garnish.
*Coffee syrup
Ingredients
- 1 cup of heavy cream
- 1 can of condensed milk
- 1 teaspoon of cinnamon
- ½ teaspoon of vanilla extract
- 2 tablespoons of sugar
- A pinch of cayenne pepper (start a pinch and add more if you like.)
- 2 tablespoons of unsweetened cocoa powder
- ¼ cups of bittersweet chocolate chips
Preparation
- Stir all the ingredients together on medium heat until smooth then bring to a boil and stir - I let it cool down before adding it to ISI container.
- Once in the ISI container, I used 4 nitrogen chargers and let it chill in the fridge before using.
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