Amaro-Spiked Mocha With Caramelized Brioche

From the kitchen of Carly

Bittersweet chocolate meets buttery brioche strips coated in amber caramel, then spiked with amaro for subtle herbal depth. Creamy milk and cream round it out into a mocha that feels more like dessert than morning coffee.

Amaro-Spiked Mocha With Caramelized Brioche

Brioche cubes caramelized until crisp on the outside, soft within, then dunked into a bitter-sweet mocha spiked with amaro. That herbal, slightly bright spirit cuts through the chocolate richness and keeps the drink from feeling heavy. The bread does what bread should: it gives you texture and an excuse to linger over something warm.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 2 tbspunsalted butter
  • 1 slicebrioche or Pullman bread, cut crosswise into 3/4-inch square strips
  • 1/4 cupraw sugar
  • 1 pinchkosher salt
  • 1 cupwhole milk
  • 2 tbspheavy cream
  • 1 1/2 ozbittersweet chocolate , finely chopped
  • 1 1/2 ozmilk chocolate, finely chopped
  • 1 tbspcornstarch
  • 2 tbspunsweetened cocoa powder, plus more for serving
  • 1single shot espresso
  • 1 tbspsugar
  • 1 pinchkosher salt
  • 1 1/2 ozamaro
  • 1Whipped cream

Instructions

  1. Melt the butter in a small nonstick skillet over medium-low until it foams. Add the brioche strips and cook, turning them occasionally, until every side is golden brown, about 3 minutes total. Lift them onto paper towels to drain.

  2. Wipe the skillet clean, then sprinkle in the raw sugar and a pinch of salt. Set it over medium heat and leave it completely alone until the edges of the sugar start to melt, about 1 minute. Stir from the outside in, pulling the melted edges toward the center to avoid scorching, and keep cooking until all the sugar has melted and gone a deep amber, about 4 minutes. Drop the brioche back in and turn quickly to coat every side in the caramel, about 30 seconds. Spread the pieces out on a parchment-lined rimmed baking sheet and let them cool.

  3. Pour the milk and cream together into a 2-cup measuring glass. Transfer 1/4 cup of that mixture into a small saucepan, then add both the bittersweet and milk chocolates. Set over medium-low and stir occasionally until the chocolate is fully melted, about 2 minutes. Keep the remaining milk mixture nearby.

  4. While the chocolate melts, whisk the cornstarch and 2 tablespoons of cocoa powder together in a small bowl. Stream in 1/4 cup of the reserved milk mixture, whisk smooth, then whisk in the rest of the reserved milk mixture.

  5. Once the chocolate is melted, pour in the cocoa mixture along with the espresso, 1 tablespoon of sugar, and a pinch of salt. Cook over medium-low, stirring often, until the liquid comes to a boil and noticeably thickens, about 4 minutes. Pull the pan off the heat and stir in the amaro.

  6. Ladle the mocha into mugs, spoon whipped cream over the top, and dust with cocoa powder. Tuck the caramelized brioche alongside and serve immediately.

Tips from the kitchen

  • Whisk the cocoa and cornstarch together dry before adding milk, or you'll end up with lumps that won't dissolve no matter how hard you stir.
  • Watch the sugar closely once it hits the skillet. It goes from clear to golden to burnt in a heartbeat, so stay nearby and keep a spoon handy.
  • Don't skip the brief caramel coat on the brioche. It firms up as it cools and creates a shell that holds up when you dunk it, keeping the interior tender.

Variations

  • Swap amaro for cognac or coffee liqueur if you want less herbal edge and more spirit warmth.
  • Use 3 ounces bittersweet chocolate and skip the milk chocolate for a drink that's nearly black and lean.
  • Toast the brioche under a broiler instead of pan-frying for less hands-on attention, then proceed with the caramel coat.

Make ahead and storage

Drink it the day you make it. The caramelized brioche will soften overnight, but the mocha itself keeps in the fridge for up to two days and reheats gently over low heat or in a double boiler."