This was a fan favorite at the Sundance Film Festival in Park City, Utah. Off the slopes or in cold weather, we introduce you to your new favorite drink. And as an alternative, you could even pour it over ice in the summertime.
For Glass Edge:
1oz Chocolate Chip Brownie Brittle
Caramel Sauce (or chocolate sauce based on preference)
Shot of Espresso
1/2 Cups Skim Milk
2 tablespoons Cocoa
Crush the 1-ounce of Chocolate Chip Brownie Brittle in a food processor or by hand, (you can even use a coffee grinder). Be sure to get it very fine, as this helps it stick to the glass edges better. Pour the crushed Brownie Brittle onto a plate or shallow bowl. Lightly (very lightly) coat the top edge of your cocktail glasses with the caramel sauce. Turn over the cocktail glasses and dip them each in the plate of crushed Brownie Brittle. (Processed Brownie Brittle may be stored in an airtight container for up to a week)
Mix cocoa, skim milk, and shot of espresso in a medium saucepan, heat to scalding, but not boiling.
Pour hot chocolate into mug
Top with whipped cream, a dash of nutmeg, Some Caramel Syrup and a Brownie Brittle square.
In 1992, Sheila G. Mains, better known in the food business as Sheila G, took a treasured family recipe for fudge brownies and baked her way into a thriving business. You may even have tasted one of her rich, dense squares of heaven at some of our nation’s finest restaurants and theme parks. So, where exactly did the inspiration for her scrumptious new Brownie Brittle™ snack come from? Read more...