Who needs a boring cup of coffee each morning? I think I’ve taken the latte to a new level here with this creation. I’ve managed to transform a red velvet cupcake into a Brownie, Rice Krispie Treats and a Hot Chocolate so why not coffee?
My original cupcake latte inspired this recipe. It’s chocolatey aroma is a wonderful accompaniment to the espresso. It also turns the milk a little…red.
1 1/4 cup water
3/4 cup sugar
1/4 cup red velvet cake mix
1/2 tbs cocoa powder
1 tsp vanilla
- Sterilize a jar. In a small sauce pan bring the water and sugar to boil and simmer for 5 minutes. Remove from the heat and stir in the cake mix, cocoa powder and vanilla.
- Pour the mixture through a sieve into the sterilized jar and refrigerate. Use within one month.
- Use 1-2 teaspoons (or to taste) of the syrup in your latte before adding the frothed milk.
an American Cupcake in London original