Hot Buttered Toffee Coffee
Chocolate and coffee always go well together. The freshly ground coffee intensifies the flavor of the finished candy, and the toffee lends crunch.
If you wish for a more intense coffee flavor, my recommendation would be to use espresso coffee.
Ingredients
· 1 tbsp cocoa brew
· 1/2 cup chopped plain English toffee or English toffee bits (not chocolate covered)
· 1 tbsp Kevala's Coconut Oil
· 1 tbsp Kevala's Coconut Butter
If you wish for a more intense coffee flavor, my recommendation would be to use espresso coffee.
Ingredients
· 1 tbsp cocoa brew
· 1/2 cup chopped plain English toffee or English toffee bits (not chocolate covered)
· 1 tbsp Kevala's Coconut Oil
· 1 tbsp Kevala's Coconut Butter
· 2 tsp Kevala's Organic Raw Honey
· 8 oz filtered water
Instructions
1. Set your water to boil on the stove.
2. Place cocoa brew and chicory in a glass jar or a french press.
3. Pour boiling water over and allow to steep for 5 - 8 minutes.
4. Add coconut oil, butter and honey to the pitcher of your blender.
5. Pour the liquid from your french press, or use a wire mesh strainer to remove grounds as you add the liquid into your blender with the other ingredients.
6. Give it a quick whirl in your blender on high about 15 seconds.
7. Pour into a coffee mug and enjoy.
· 8 oz filtered water
Instructions
1. Set your water to boil on the stove.
2. Place cocoa brew and chicory in a glass jar or a french press.
3. Pour boiling water over and allow to steep for 5 - 8 minutes.
4. Add coconut oil, butter and honey to the pitcher of your blender.
5. Pour the liquid from your french press, or use a wire mesh strainer to remove grounds as you add the liquid into your blender with the other ingredients.
6. Give it a quick whirl in your blender on high about 15 seconds.
7. Pour into a coffee mug and enjoy.
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