Mocha Chocolate Caramel Swirl-a-Chino 5.17 Pulp Friction
“Get that coffee out of here.” “This is not coffee. This is a mocha chocolate caramel swirl-a-chino with extra whip cream.”
¾ cup half and half
2 tbsp chocolate syrup
1 tbsp mini chocolate chips
2 tsp caramel sauce
2 tbsp ground coffee, I used Scotty P’s Big Mug Coffee in the flavor Dutch chocolate
2 oz boiling water
1 tsp Torani syrup in the flavor salted caramel
¼ cup whipped cream
Place a small saucepan over medium heat. Then add the half and half and 1 tbsp of chocolate syrup. Allow to reach a simmer and warm for 3-4 minutes.
Drizzle 1 tsp of the caramel sauce into a mug.
Place the mini chocolate chips into the mug.
Prepare a 2 oz espresso shot with an AeroPress using the ground coffee and boiling water. If you don’t have an AeroPress, use instant espresso powder instead.
Pour the espresso over the chocolate chips and stir until the chocolate has dissolved into the coffee.
Use a frother to froth the half and half until foamy. Pour over the espresso.
Top with whipped cream and the remaining chocolate syrup and caramel sauce.
Here is the famous Weston’s Bakery mocha chocolate caramel swirl-a-chino with extra whipped cream that Lorelai brings into Luke’s diner on the day of their reconciliation. I have been looking forward to recreating this drink for a while, and we are finally here. I wanted to go overboard with the chocolate and caramel because I feel like it’s what Lorelai would enjoy. I decided to get an AeroPress so I could make espresso shots at home, and I can’t wait to experiment with fancy coffees. You can find affordable ones online!
Thank you for bearing with me as I work through my blog slump. I will be catching up on all my recipes today, so hopefully I will be back on track with my regularly scheduled Friday Night Dinner posts!
Happy cooking from the Hollow!
If you missed what I made last episode, catch up here!