Cooking and Coffee: Cocoa French Toast, and Ben's Pure Maple Syrup paired with our Happy Medium Blend

This is one of our favorite breakfast pairings! It’s perfect for making weekend breakfast during the summer, and it's a hit with adults and kids alike. A rich, sweet cocoa French Toast featuring Ben's Sugar Shack Pure Maple Syrup paired with our Happy Medium Blend coffee! This entire pairing is French inspired as we are recommending brewing your Happy Medium Blend in a French Press (but you can use any brew method). Scroll down for the full recipe below.

Special Thank You to our partner Ben’s Sugar Shack of Temple, NH, makers of Pure Maple Syrup for teaming up with us for this recipe and our current KAHA Coffee Roasters & Ben's Sugar Shack Giveaway including a KAHA Coffee Variety Pack, a French Press, $20 KAHA Coffee Gift Card, Ben's Sugar Shack Grade Sampler, Glass Maple Leaf Maple Syrup, and a decorative Glass New England Pure Maple Syrup.

Cocoa French Toast (makes 2 thick slices, increase the recipe accordingly for more)

Ingredients:

2 Slices of thick sliced brioche bread

1 Large egg

3 Tablespoons whole milk *you can also use 2% milk

3 Tablespoons of your favorite cocoa (or hot chocolate) powder

½ Teaspoon vanilla extract or vanilla oleoresin

Whipped cream for garnish *optional

Ben’s Sugar Shack Pure Maple Syrup for topping

Recipe:

1. In a somewhat deep dish (we use a rectangular Pyrex glass dish), crack one large egg and beat vigorously with a fork until well beaten

2. Add three (3) tablespoons of whole milk (we recommend organic whole milk) to the beaten egg and mix well with a fork

3. Add half a teaspoon of vanilla extract (we actually use an oil-based vanilla oleoresin) to the egg and milk then mix well with a fork

4. Add three (3) tablespoons of your favorite cocoa (or hot chocolate) powder to the egg &milk mixture and mix well with a fork

5. Heat a frying pan (we use a non-stick ceramic frying pan, but you can use anything including cast iron) over medium-low, to medium heat and add butter or oil to coat the pan

6. Add one slice of brioche bread to the egg, milk and cocoa mixture and let soak for about 25 seconds. Turn over the slice of bread and allow to soak for about 25 seconds until saturated but not too soggy. Repeat with the second slice of bread.

7. Remove the brioche slice from the mixture and gently lay the slice in the heated frying pan. Let cook for about 1 minute before flipping to the other side to cook an additional 1 minute

8. After the slices have cooked for 1 minute on each side, flip them over to cook an additional 30-45 seconds on each side until browned. The bread should be fluffy to firm, but not soggy

9. Remove the slices from the pan and top with whipped cream and a dusting of hot cocoa powder to garnish (whipped cream and cocoa garnish are optional)

10. Top with Ben’s Sugar Shack Pure Maple Syrup!

Happy Medium Blend – Medium Roast

Our Happy Medium Blend has tasting notes of plum, brown sugar, and is extremely well balanced which makes for an excellent pairing with this Cocoa French Toast recipe!

Equipment needed - French Press, Scales (that measure in grams), Coffee, Filtered Water and a spoon or stirrer.

1. Boil water and preheat French Press by filling it quarter way with boiling water, then place water back on boil.
2. Weigh out coffee to be used. We typically aim for 30 grams of coffee for 300 grams of water (one cup). So if you were to make three cups of coffee, you would weigh out 90 grams of coffee and 900 grams of water. *If you do not have a kitchen scale, you can add 1-3 tablespoons of coffee per cup of coffee you are preparing.
3. Grind coffee so it is coarse like fresh cracked pepper.
4. Discard preheated water and add ground coffee into your French Press.
5. Place your French Press with coffee in it on your scales and tare your scale (set it to zero).
6. We recommend using boiling water (212 degrees Fahrenheit) for medium and light roast coffees and water off the boil to about 195-200 degrees for dark roasts.
7. Pour just enough water into the French Press to cover the grounds.
8. Stir the grounds and wait 45 seconds.
9. Add your remaining water until your scales read 900 grams.
10. Place the top on your French Press and wait 6 minutes.
11. While you wait, pre heat your cups with the remaining hot water.
12. When 6 minutes us up, discard the water in your cups, slowly press down on your French Press. (aim for 30 seconds)
13. As soon as you hit the bottom of your French Press, serve the coffee straight away. This will prevent any sediment making its way back up through the filter and into your cup.