Mocha Toffee Caramel Coffee
To brew the coffee, spoon 2 tablespoons (10 grams) coffee into a French press. Bring 6 ounces fresh, cold water to a boil and pour evenly over the grounds. Steep 4 minutes, then press.
Stir the dark chocolate sauce directly into the hot coffee until melted and combined.
In a chilled bowl, whip the heavy cream, powdered sugar, and nutmeg together to soft peaks.
Spoon the nutmeg whipped cream on top of the coffee so it sits on top rather than mixes in.
Finish with a dusting of cocoa powder and, if desired, a sprinkle of toffee bits for crunch.
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Mocha Toffee Caramel Coffee
To brew the coffee, spoon 2 tablespoons (10 grams) coffee into a French press. Bring 6 ounces fresh, cold water to a boil and pour evenly over the grounds. Steep 4 minutes, then press.
Stir the dark chocolate sauce directly into the hot coffee until melted and combined.
In a chilled bowl, whip the heavy cream, powdered sugar, and nutmeg together to soft peaks.
Spoon the nutmeg whipped cream on top of the coffee so it sits on top rather than mixes in.
Finish with a dusting of cocoa powder and, if desired, a sprinkle of toffee bits for crunch.