Step 1
In a small, heavy-bottomed saucepan, whisk together the Redpath® Dark Brown Sugar and cocoa powder until well combined. Whisk in the water and place over medium heat. Stir until mixture is homogeneous and begins to bubble around the edges.
Step 2
Remove from heat and stir in the vanilla extract and, if using, the almond extract. Set aside to cool to room temperature.
Step 1
Add the cold heavy cream to a medium bowl (see Chef’s Tips). Use a hand mixer or large whisk to whip cream until it just begins to thicken. Sprinkle in the Redpath® Icing Sugar and vanilla extract. Whip until medium peaks form. It should be firm enough to hold its shape with the tips gently folding over. Place into the fridge until needed.
Step 1
Use an electric milk frother to heat milk until hot or place milk into a medium, heavy-bottomed saucepan over medium heat until milk just begins to simmer around the edges.
Step 2
While the milk is heating up, add 2 shots (4 tablespoons / 60 ml) of espresso into each mug or glass.
Step 3
Top the espresso with 2 tablespoons (30 ml) of Irish whiskey and 2 tablespoons (30 ml) of chocolate syrup. Gently stir to combine.
Step 4
When the milk is ready, carefully divide the hot milk among the 4 glasses.
Step 5
Top the lattes with the whipped cream. Garnish with shaved chocolate, cocoa powder, or cinnamon, if desired. Serve immediately.
*Chill bowl and beaters or whisk in the freezer for at least 15 minutes before making the whipped cream. Ensure the heavy cream is fridge-cold when making as this will speed up the process.
*Redpath® Golden Yellow Sugar can be substituted for the Redpath® Dark Brown Sugar. Note that the resulting syrup may have a less complex flavour profile and reduced caramel notes.
*We used Irish whiskey for a St. Patrick’s Day drink, but any whisky may be used.
*If omitting the whipped cream, top each latte with foam instead.
