Alvin Leung’s Recipe: Salty Peanut Caramel with Taro, Coffee Milkshake with Ristretto

This wickedly-rich treat from the Demon Chef is sure to tantalise your taste buds and pick you up

INGREDIENTS

Serves 1

• 25ml x 2 Nespresso Ristretto Grand Cru coffee (refresh with 4-5 ice cubes in a shaker)
• 120g Taro Ice Cream
• 30g Full Fat Milk
• 10g Salted Caramel [To make this, add 2g of Sea Salt to 10g of Caramel]
• 10g Peanut Butter
• 10ml Hot Water

METHOD

1. Prepare and chill 2 x 25ml of Nespresso Ristretto Grand Cru coffee.
2. Liquefy the peanut butter by mixing 10ml of hot water with 10g of peanut butter.
3. Blend the Taro Ice Cream with 30g of milk.
4. To serve, add the liquefied peanut butter to the bottom of the glass, then layer on the salted caramel, then the coffee, and then top it with the taro milkshake.

“Demon Chef” Alvin Leung

Celebrity Chef Alvin Leung is better known as the “Demon Chef” and he helms Michelin-starred restaurants Bo Innovation (Hong Kong) and Bo London. He is known for his unusual and unique culinary style known as “X-treme Chinese”.