Marzipan is one of those under-the-radar holiday desserts that’s so delicious, it really should be available all year round. This take on a spicy marzipan brings together the sweetness and nuttiness of almonds with subtle floral notes and just a hint of spice.
¾ cup Counter Culture Big Trouble single-serve coffee
½ cup creamer (we like Silk’s Sweet and Creamy Almondmilk Creamer)
1 tsp maple syrup
1 tsp rose petals
¾ tsp Spicier Ujjo
½ tsp almond extract
- Prepare your coffee. Steep your coffee bag in ¾ cup boiling water for 5 minutes, dunking periodically to strengthen the brew.
- Prepare your marzipan cream. Bring creamer, maple syrup, rose petals, Ujjo, and almond extract to a simmer, stirring periodically.
- Once marzipan cream has reached a simmer, remove from heat and froth with a whisk (or a milk frother if you’re feeling fancy).
- Remove the coffee bag and stir in marzipan sauce.