Caramelized White Chocolate AeroPress with Raspberry
A dreamy coffee treat with caramelized white chocolate and fresh raspberry sweetness
December 29, 2024
Love white chocolate? This AeroPress recipe takes your coffee game to the next level by combining smooth coffee with creamy caramelized white chocolate and fresh raspberry notes. The white chocolate is slowly roasted until golden, creating amazing caramel flavors that blend perfectly with the coffee.
This recipe is surprisingly simple to make at home. Using your AeroPress and medium-roast coffee beans, you'll create a rich base that pairs beautifully with the golden-roasted white chocolate. A touch of raspberry syrup adds a fresh twist that makes this perfect for weekend mornings or afternoon treats.
Why You’ll Love This Recipe
Get ready to fall in love with this coffee creation! Here's why you'll enjoy every sip:
- Amazing flavor combo of caramelized white chocolate and raspberry
- Super easy to make with basic coffee equipment
- Perfectly balanced sweetness and coffee taste
- Great for entertaining guests or treating yourself
Caramelized White Chocolate AeroPress with Raspberry
A dreamy coffee treat with caramelized white chocolate and fresh raspberry sweetness
Coffee, AeroPress, White Chocolate, Raspberry, Hot Coffee, Specialty Coffee, Caramelized White Chocolate
Equipment
- AeroPress
- Coffee grinder
- Kettle
- Baking sheet
- Spatula
- Coffee mug
- Scale
Ingredients
- 17g medium-roast coffee beans
- 200ml hot water (200°F/93°C)
- 30g high-quality white chocolate
- 15ml raspberry syrup
- Fresh raspberries for garnish (optional)
Instructions
- Preheat oven to 250°F (120°C). Chop white chocolate and spread on a baking sheet
- Roast chocolate for 30 minutes, stirring every 10 minutes until golden brown
- Grind coffee beans to medium-fine consistency
- Set up AeroPress in standard position with paper filter
- Add ground coffee to AeroPress
- Pour hot water over grounds and stir gently
- After 1 minute, press slowly
- Add caramelized white chocolate and raspberry syrup to the hot coffee
- Stir until chocolate is completely melted
- Garnish with fresh raspberries if desired
Pro Tips
- Toast the white chocolate slowly at 250°F (120°C), stirring every 10 minutes for even caramelization
- Use fresh, medium-roast coffee beans ground just before brewing
- Warm your mug before serving to keep the drink hot longer
- Store leftover caramelized white chocolate in an airtight container for up to 2 weeks
Calories: 245kcal, Carbohydrates: 28g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 10mg, Sodium: 45mg, Potassium: 185mg, Fiber: 1g, Sugar: 26g, Calcium: 120mg, Iron: 0.5mg
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Summary
Cook Time:
PT30M
Servings:
1 serving
Total Time:
PT45M
Prep. Time:
PT15M
