I’ve been craving toffee and chocolate – a wonderful combination. Especially the toffee from Azure Chocolat! (It is delicious and what I will be using for this recipe!) Check out my Azure Chocolat review! (Seriously if you are on Long Island GO HERE!) OK, let’s get to the recipe!
Adapted from Better Homes and Gardens
- 1 19.8 – 21 ounce package brownie mix (Betty Crocker Gluten Free Brownie Mix)
- All ingredients called for to make the brownies
- 1/2 cup toffee pieces (Azure Chocolat toffee) or your favorite toffee
- 2 – 3 tablespoons instant espresso powder or instant coffee crystals
- 3/4 cup canned vanilla frosting (Betty Crocker)
- 1 tablespoon Irish cream liqueur or coffee liqueur
- 1/4 cup toffee pieces (Azure Chocolat toffee)
- Preheat oven to 350ºF. Line a 9-inch square baking pan with foil, extending the foil up and over the edges of the pan. Grease foil very well (Earth Balance Vegan Butter works well); set aside.
- Prepare brownie mix according to package directions, except stir the 1/2 cup toffee pieces and the espresso powder into batter. Spread batter into prepared pan.
- Bake in preheated oven for 35 minutes.
- Cool in pan on a wire rack. Remove baked mixture from pan by lifting foil. Make sure your brownies are cooled COMPLETELY before you frost them – a cool brownie is a happy brownie! 🙂
- In a small bowl, combine vanilla frosting and liqueur.
- Spread frosting mixture onto cooled brownies. Sprinkle with the 1/4 cup toffee pieces. Cut into bars.
- Serve with rice whipped cream and your favorite gluten free ice cream! (or non-dairy ice cream)
Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.
I am not a big coffee drink. Every time I go to Starbucks, my usual drinks are the Caramel Apple Spice (no whip) when it is chilly outside, or any one of the Shaken Tea Lemonades. Before becoming dairy free, I would get the occasional Vanilla Bean Frappuccino or Caramel Frappuccino. But now, I cannot have those dairy drinks. Yes I am aware that Starbucks offers soy milk as a substitution but soy milk makes my mouth feel funny and I just don’t like that taste. So, how do I get the occasional Starbucks quality drink without the barista? AND with the dairy free milk I like? Become an at home barista and make something myself!
Vanilla Coconut Cream Latte
With undertones of maple, and a hint of spice, this latte is soft and fragrant with a tropical vanilla-coconut essence.
First, we must have the Coconut Milk Whipped Creme!
Coconut Milk Whipped Cream
- 1 can full-fat coconut milk, chilled in fridge overnight
- 2 tablespoons powdered/confectioners sugar
- 1 beater OR whipping cream dispenser
- Open coconut milk. Scoop the firmed top of the coconut milk into a bowl. Try to avoid the light watery liquid and just scoop the thick white stuff.
- Fold the confectioners sugar into the coconut milk. Smoothing out the clumps.
- With a beater, beat the mixture until fluffy enough for spooning. OR if you have a whipping cream dispenser – use this mixture as you would heavy cream.
Now that we’ve got our coconut milk whipped cream, lets get our drink together. (this recipe makes 2 lattes)
- 2 shots espresso
- 2 1/2 cups non-dairy milk
- coconut whipped cream (see above)
- 4 drops pure vanilla extract
- 2 tablespoons maple syrup
- a few dashes cinnamon
- 1 dash cayenne
- sweeten further with sugar to taste
- garnish: coconut flakes and crushed vanilla bean
- Heat your non-dairy milk and brew your espresso shots. Combine. 1 1/4 cups of milk and 1 espresso shot per mug. Add more espresso if you’d like!
- Add the vanilla extract, maple syrup, cinnamon and cayenne – split between two mugs.
- Stir briskly. Add whipped coconut milk topping and garnish.
Here are some variations!
- Coffee Free: Replace the shot of espresso with 1 heaping spoonful of Hershey’s or Toll House cocoa mix and a few more spoonfuls dairy free milk.
- Chai Latte: sub chai tea mix for espresso
- Coffee Lovers Latte: 2 espresso shots
- Pumpkin Coconut Vanilla Latte: 1 tablespoon canned pumpkin
- Coconut Vanilla Mocha: 1 tablespoon cocoa mix into espresso version
This latte is perfect for the extra kick you need with breakfast or a speciality coffee beverage at a great dinner party.