Coffee + cake = awesomesauce.
Truly two of my favorite things in the world are combined in my latest latte recipe. (see more coffee recipes here)
What you will need to have a little sip of heaven:
For the latte:
- 6 ounces brewed espresso or very strongly brewed dark roast coffee
- 6 ounces steamed milk
For the cream cheese whipped cream:
- 8 ounces whipping cream
- 8 ounces of cream cheese
- 2 tablespoons confectioners / powdered sugar
- 2 tsp. vanilla extract
For the red velvet syrup:
- 1/2 cup granular sugar
- 1/2 cup water
- 1 tablespoon cocoa powder
- 1 tablespoon raspberry Schnapps
- red food coloring (optional)
How to make your "cake" in a cup:
Begin with making the red velvet syrup. Bring sugar and water to a boil in a small sauce pan - stir often. Pour in raspberry Schnapps, and allow to boil for about 30 seconds, stirring constantly. Remove from heat, and stir in cocoa powder. Allow syrup to cool, and add red food coloring for a stronger red color, if you like.
Now, nothing goes better with red velvet cake than cream cheese frosting. This recipe is a halved version from The Kitchn, but I kept the vanilla at 2 tsp. In a mixing bowl, beat cream cheese until soft and fluffy. In a larger bowl, beat whipping cream until it forms soft peaks. Add cream cheese to whipping cream, and whip until it forms firm peaks. Beat in sugar and vanilla, and you're done!
Now, for the coffee. Brew your coffee the best method you have available. Add three ounces espresso or strongly brewed coffee to 2-4 tablespoons (depending on how sweet you like it!) of your syrup in a mug.
Pour in 3 ounces steamed and frothed milk, and top off with whipped cream. Add red sprinkles if you like!