Recipes

Stephanie Izard's Biscotti Cold Brew

by Rachael Ray Show Staff 9:00 AM, January 19, 2016

Aired January 19, 2016

Ingredients

For the Almond Cream:
2 cups sliced almonds, toasted until very dark but not quite burnt
1 quart heavy cream
15 grams powdered sugar
 
For the Simple Syrup:
2 cups sugar
2 cups water
15 grams fennel seed
5 grams star anise
Zest of 1 orange (done on a microplane)

Cold-brewed coffee
 

Preparation

As soon as nuts come out of the oven, put into container and pour cream over. Let sit for 15 minutes. Put into pot and bring to simmer for 5 minutes. Then chill over ice. If time to sit overnight it will get more flavor… but if not it should have good flavor at that point.
strain. Whisk in powdered sugar. Place in a whipped cream canister until ready to use.
 
Bring all ingredients for the simple syrup to a boil in stainless steel pot. Turn off and let sit until cools to room temperature. Strain.
 
To make the drink, to a shaker with ice, add 8 ounces of coffee, 2 ounces of simple syrup and a big spoonful of whipped cream. Shake until frothy and pour with ice into a tall glass. Top with more whipped cream and serve.