Dessert: Amaro-Spiked Mocha With Caramelized Brioche

Recipe by /contributors/zach-pollack Thicker and creamier than the typical hot chocolate and embellished with both amaro and espresso. If you don’t have an espresso machine, use strong coffee instead.

Ingredients

2 tablespoons unsalted butter
1 slice brioche or Pullman bread, cut crosswise into 3/4-inch square strips
1/4 cup raw sugar
1 pinch kosher salt

Instructions

Heat butter in a small skillet, preferably nonstick, over medium-low until it begins to foam. Add brioche and cook, turning occasionally, until golden brown on all sides, about 3 minutes total. Transfer to paper towels and let drain.
Wipe out skillet and sprinkle with sugar and salt; set over medium heat. Cook (undisturbed) until edges of sugar begin to melt, about 1 minute. Stir sugar, bringing edges in toward the center to prevent burned spots, and continue cooking until all sugar is melted and turns amber color, about 4 minutes. Add brioche and quickly turn to coat all sides in caramel, about 30 seconds. Transfer to a parchment-lined rimmed baking sheet and let cool.

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