But sometimes I need to :)
The recipe calls for brandy, but I didn't have any so I added 2 teaspoons of Tequila. Since the recipe calls for such a small amount, you could leave it out altogether. Chef Steven Vardy (originally from Beckta) gave a cooking class at the local wine store a few years ago, and this was one of the recipes we got to sample.
Ingredients:
2 cups 2% milk
2 cups half and half
1 vanilla bean, split lengthwise and seeds scraped
10 ounces of white chocolate (Amedei is recommended)
2 teaspoons of brandy
½ tablespoon vanilla
1 teaspoon almond extract
4 cups freshly brewed dark coffee
cocoa powder or grated cocoa nibs, for garnish
Place milk and half and half into a sauce pot. Add scraped vanilla seeds and pod to the pot and bring to a boil. Remove from heat. Add white chocolate and whisk until melted and smooth. Whisk in brandy, vanilla, and almond extract. Strain through a fine sieve to remove vanilla bean. Return to a low heat and whisk until frothy using a hand blender. Divide the coffee into mugs and ladle the white chocolate mixture over. Garnish with a sprinkle of cocoa powder or grated cocoa nibs.
