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Tarragon Truffle Cortado

Amanda Flontek

When it comes to coffee, I could easily drink multiple cups a day. If given the choice I would almost always choose to drink it straight--pure and black with nothing added. That being said, when given the option of hot beverages tea has been my go to choice, with coffee being only an occasional indulgence and a drink that I savor.  

No, I am not a coffee connoisseur. I can not pretend to know much about it without exposing my lack of knowledge surrounding the beverage. While I don't know much about the technical terms or how to pull a good shot of espresso, I do know what my palette prefers and enjoys.      

In my lifetime, drinking coffee has become more of an experience. The coffee shop--as we know it in the USA--has set apart a beverage that was mostly taken for granted. This once simple daily drink, morning routine, and stimulant has become a daily ritual that is more thoughtful than just pouring coffee grounds into a machine and flipping a switch.

I enjoy a good cup of plain coffee as much as any coffee lover, but since it is only an occasional indulgence for me I am often pulled towards the more decadent choices. And while I appreciate the specialty drinks on coffee shop menus, I prefer not to incorporate artificial flavors into my cup. Finding a coffee shop that offers seasonal drinks with real whole ingredients is always exciting and something worth driving out of the way to experience!

This recipe was inspired by a coffee shop in Maryland where I enjoyed one of the most amazing truffle latte's I have had the pleasure of tasting!

Ingredients:

Parlement Chocolate bar 1.7oz

Fresh chopped Tarragon 1.5 TBSP

Heavy cream 1.2oz

Espresso 1 shot

Whole Milk 1/4 C.

Instructions:

Truffles

Chop chocolate bar and place in a glass bowl.  Chop fresh tarragon. Heat heavy cream on stove top with tarragon until just before boiling. Let steap for 10 mins. Reheat heavy cream strain and pour over chocolate and whisk until blended. Let sit until room temperature then place in fridge until cold and soild. Use small melon scoop to scoop 1/2 in balls. Grease hands with butter and roll into perfect spheres.

Cortado

Place truffle and one shot of espresso in coffee cup. Mix until truffle is melted and pour in heated whole milk. Enjoy!

--Amanda