It’s a lover’s thing to start the morning with coffee and croissants, and though I am nothing if not willing, I’m not the best at making either from scratch. French toast is the way I oblige. The sugar at the end is the best part. It caramelizes over heat, and as it cools, sets to a crisp. I still relinquish the role of coffee maker but sometimes steal the grinds to add into the custard for a more toothed grit.
Spirits and coffee, booze and buzz - it's the best of both worlds.
Two kinds of chocolate, dark cocoa, intense vanilla and coffee, and a crunch of almond turn a fine chocolate cake into an opulent one.