About the Recipe
P.11 Battered: A Whipped and Sipped Mystery
Alene cut through the alley, unlocked the back entrance and stepped into Whipped and Sipped’s kitchen. The comforting smell of yeast, the enticement of cinnamon and the complexity of chocolate all soothed Alene, who realized she’d been holding her shoulders and neck in awkward stiffness. Ruthie approached with a steaming cup of her favorite espresso topped with whipped almond milk, cocoa and cinnamon powder.”
Ingredients
1 ¼ cup water
1 small baked sweet potato (with skin)
½ cup unsweetened cocoa powder (Higher quality powder will taste better!)
1 TBSP instant decaf or coffee powder or crystals
1 tsp cinnamon (optional – you can also just use 1/2 tsp)
½ cup pure maple syrup
1 tsp pure vanilla extract
¼ tsp salt
Other options:
replace ¼ cup of water with a liquor
Replace ¼ cup of water with any kind of milk
add a whole peeled orange
add ¼ brown sugar for a sweeter frosting or sauce
only 1/2 tsp of cinnamon replaced with extra 1/2 tsp of pure vanilla extract
Preparation
In a high-powered blender, use the soup setting to blend the ingredients (Stop blender when the chocolate begins to look shiny). If you don’t have a soup setting, blend until smooth, pour into a microwave-safe container, and microwave on high for about 20 seconds. (Don’t let it boil). Stir for 20 more seconds until the sauce is silky. Mix in a few spoonfuls of water for a more spreadable frosting.
After a night in the refrigerator, it will be thick like a ganache. Zap it again if you need it to be easily spreadable after being in the fridge. Use it to frost a cake, or dip strawberries, or enjoy teaspoonfuls of it all week (if it lasts that long).