Honeycomb Crunch Coffee Latte
From the MolalaCook kitchen · 烘焙手記
Honeycomb Crunch Coffee Latte
蜂巢脆糖咖啡鮮奶
Top iced milk and strong coffee with homemade honeycomb candy.
▶ Watch the recipe
Before you begin
Cook the sugar syrup to 150°C, then add baking soda for the airy crunch that gives this latte its name. Make the candy first. It must cool completely before it will break into airy pieces.
Method 做法
Heat the sugar syrup
Prepare a lined heatproof tray. Put the sugar and 50 g water in a deep saucepan. Heat without stirring until the syrup reaches about 150°C (302°F).
See this stage at 1:07 →
Make the honeycomb
Turn off the heat and add the baking soda at once. Stir briefly as the syrup foams up, then tip onto the prepared tray. Leave untouched for at least 30 minutes until completely cool and hard. Break into pieces.
See this stage at 2:11 →
Build the latte
Dissolve the instant coffee in the hot water. Pour milk into a glass with ice if using, add the coffee and finish with shards of the cooled honeycomb. Add the candy just before serving so it keeps its crunch.
See this stage at 4:19 →
Watch & bake along
Honeycomb Crunch Coffee Latte
✦Why use a deep saucepan for the honeycomb?+
Tools for this recipe
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
Hong Kong Stainless Steel Milk Tea Cup
For serving the iced milk and coffee.
Copper Measuring Cups & Spoons · Complete 8-Piece Set
Portion small liquid measures and seasonings before mixing; weigh quantities given in grams.
