Cooking French Toast

We’ll need 1 egg, milk, vanilla extract. Brown sugar, cinemon and salt and peper. This should make enough for one, but if you make sides, such as fruit salad or hashbrowns you can stretch it for two.

Let’s start by warming up the element on the stove, where I lived last had a gas stove, I miss it so much. While the stove is warming, inside a mixing bowl break the egg.
Add ¼ cup of milk
¼ tea spoon of brown sugar
¼ teaspoon of salt
¼ teaspoon of peper
and lastly add ¼ teaspoon of vanilla extract.
Then mix and mix and mix until the egg have mixed in, you don’t have any bits of egg and you have this nice fluffy mix.

Then dust it will a little bit of cinnamon for that added bit of spice that gives the French toast that bit of extra bit of tastyness.

So then we put a slice of bread in the bowl and let it absorb the mix.

On to the frying pan it goes with a bit of oil

Once one side is nice and brown. And then do it again for the other side.

Red Espresso is a wonderful decaf alternative. It’s great and has alot of anti-oxidants.

One reason that I had bought this for making at home is because its nice to serve to guests and later in the evening when I have that craving this is decaf so I’m not up late at night.

To make Red Symphony is pretty simple and easy.  You need the bag of red espresso, look at their website for more info. You also need stove top or an espresso machine. milk I think soy milk works best, it compliments the white chocolate which you will need a melting chocolate.

Take the Espresso and add 4tsp into the filter, experiment with up to 5tsp, I found that 4.5tsp works best in my filter.

Allow the espresso to drip out until you get 1.8-2.3oz.  This espresso is made from tea and not roasted beans. The crema is not as thick and dense and I found it disappears very quickly.

Experiment with different kinds of milk, I found that soy milk compliments the white chocolate which combined with the red espresso giving you more of a floral experience from the cup.

Steam the milk to about 150-155 Fahrenheit.

Once the milk is up to temperature, take the espresso and add 2tbsp of chocolate for 10-12oz cup, put it into a container where you can

mix the milk, espresso and chocolate with a hand blender for about 7-10 seconds once the chocolate is mixed in.

Then pour it into a cup add garnish like cinnimon and top the cup with milk or add some pretty latte art.