Recently we had a giveaway contest on our Instagram for Dave's Coffee Syrup - a sweet and nutty coffee infused syrup from Rhode Island that tastes amazing in a variety of applications from desserts to marinades. The only catch was that the winer had to get creative and present their recipe back to us on Instagram.
One winner, Issha Marie, went all out and posted a full recipe on her blog. She was also nice enough to drop a batch off at the store and they were gobbled up pretty quick. Here's Issha's recipe below, inspired by her Grandmother, for Orange-Hazelnut Latte Yema:
6 egg yolks
1 tin condensed milk (use full-fat – do not use condensed milk made from skim milk)
3 tbsps. unsalted butter, plus extra
5 tbsps. Dave’s Vanilla Coffee Syrup
3 tsps. kosher salt
1/4 cup Aggasiz hazelnuts
zest from one orange
optional: add 3 dashes of Orange-Juniper bitters OR Denman bitters (from Bittered Sling, Kale & Nori – a Canadian food and catering company)
A non-stick pan
1) Roast hazelnuts lightly on a frying pan. Watch the hazelnuts carefully – once it browns slightly, remove and transfer to a sheet pan to cool.
2) Grind cooled hazelnuts in food processor. Set aside.
3) Zest orange. Set aside.
4) In a non-stick pan, melt butter over high heat, but do not let it turn brown. Once it starts to bubble, add a tin of condensed milk to the pan. Keep stirring with your rubber spatula until you see signs of the sugar in the condensed milk start to solidify.
5) Reduce heat to medium. Take pan off heat and add egg yolks slowly, stirring constantly (this is known as tempering the eggs), to avoid a scrambled egg mush. Stir until silky smooth. Bring back to heat and stir, stir, stir until it thickens into a custard-like thing, about 5-7 minutes.
6) Take off heat again. Add: zest, salt, Dave’s Vanilla Coffee Syrup, hazelnuts, bitters (optional). Return to heat and fold/stir. Take it off the heat once in a while when you see the custard start to solidify – this allows for a less gritty, much silkier caramel candy. The process is actually quite similar to making caramels, only with caramels, you do not have the constant ‘take off pan from heat, return pan to heat’ process (among other things).
7) Take pan off from heat, return pan to heat, for about thirty minutes, whilst stirring and folding, UNTIL the mixture reaches a taffy-like consistency, or when the mixture can be brought to one side of the pan and is able to stand on its own. Put a little more butter over the mixture, fold and stir, then, transfer to a baking sheet lined with parchment paper to cool until it’s okay to touch, but still warm.
8) To wrap: simply cut 3 x 3-inch squares of parchment paper and measure a teaspoon of the cooled dulce de leche caramel. Roll with your hands, place on parchment wrapper, and twist both ends to look like candy. You can store these candies in the fridge to lengthen the shelf life, or place in a cool, dry, humid-free spot in your apartment/house/loft/etc. These candies will not last long though, and are quite addictive – just saying.