The fourth recipe in this series is inspired by Karl King’s “Carol of the Bells”. In this magical tale, Nick returns from Scotland to London, with hopes of reigniting a spark with his friend, Carol. Nothing can prepare either of them for the secrets revealed in Big Ben’s clock tower on Christmas Eve. As Nick relies heavily on coffee to stay awake for his nightshift, this Dalgona coffee tower, seemed the perfect recipe for a late night drink, and the shortbread was a nice way to link his connection to Scotland.

Dalgona Toffee and Chocolate Coffee Tower

This recipe makes 2 Servings in a highball glass

For the whipped coffee

2 tblsps instant coffee 

2 tblsps granulated sugar (this recipe uses light brown)

2 tblsps boiling water 

For the rest of the tower

Ice cubes (2 in each glass)

Chocolate pouring syrup 

Toffee pouring syrup 

400ml Milk of choice (this recipe uses gold topped jersey milk)

Whipped cream (this recipe uses the Président whipped cream with a hint of vanilla) 

Cocoa Powder for dusting 

Method 

Note: only instant coffee will work for this recipe. 

1. Mix together the coffee, sugar and boiling water with a hand mixer until a thick creamy consistency is achieved. This should only take a few minutes. Set aside.
2. Drizzle the chocolate and toffee sauces around each glass.
3. Put two ice cubes in each tumbler then pour in 200ml of milk in each. 
4. Layer a few spoonfuls of the Dalgona coffee on top of the milk. 
5. Top with whipped cream then dollop some Dalgona coffee on top.
6. Dust with cocoa powder.

Shortbread Recipe 

Ingredients —  approx 20 biscuits 

1. 250g salted butter 
2. 360g plain flour of choice (this recipe used Caputo gluten free flour)
3. 110g caster sugar 
4. 1 tsp salted caramel essence 
5. 1 pack of dark chocolate chips 
6. 100g each of dark chocolate and white chocolate 
7. Gold edible glitter 

Method 

1. Cube the softened butter then add in the caster sugar and use a hand mixer to combine into a smooth paste.
2. Using a wooden spoon, gradually mix in the flour until all combined. 
3. Add in the chocolate chips then use your hands to combine the dough. 
4. Flour your surface, then roll out your dough to a quarter inch thickness.
5. Use your cutter to remove your biscuits, place on a baking tray and prick with a fork a few times. 
6. Cover with caster sugar before chilling in the fridge for at least half an hour. 
7. Preheat your oven to 200 non-fan. 180 fan. Bake the biscuits for 10 minutes then remove to cool.
8. The biscuits will be pale gold and soft but will firm up when cooled.
9. Melt the white and dark chocolate in separate bowls. Use a knife to drizzle over the biscuits.
10. Once the chocolate has set, finish decorating the biscuits by spraying on edible glitter. We hope you enjoy this perfect late night treat of coffee and biscuits!