I was flipping through pages of Southern Living magazine from last year, when I stumbled upon a suspiciously easy recipe for Dulce de Leche. It was made of sweet tea.
I didn’t have sweet tea.
I had coffee.
I always have coffee. That’s what wakes me and my Hubby up in the morning.
Except Sundays. That’s when our kids wake us up jumping into our bed!
Aaaaaanyways, adventurous baker that I am – I decided to use coffee in the recipe.
Enter Mocha Dulce de Leche.
May I just say: this stuff is gooooood!!
I decided to use it in my next baking project that I will share on Wednesday, but this stuff deserves a post of it’s own.
One thing you should know before making this: letting it cool for at least 12 hours in your fridge ( overnight is the best ) will make it very thick, like the real Dulce de Leche.
Mocha Dulce de Leche
1 c freshly brewed coffee
1/2 whipping cream
1/2 c granulated sugar
In a medium saucepan, bring the coffee to a boil.
Add the sugar and whisk until dissolved.
Cook for 15 minutes on medium-low heat, until it becomes syrupy.
Add the cream and whisk until smooth.
The mixture will be very thin but it will thicken up as it cools.
Transfer into a jar and refrigerate 12 hrs or overnight.
makes: about 3/4 cup
source: Southern Living May 2011
Come back on Wednesday to see what I used it in! 🙂 🙂 🙂