donna hay magazine

RECIPES``````GEORGINA ESDAILE + JESSICA BROOKdrinks | coffeeDiscover a great new way to kickstart your day with these unique, warming blends.Beautifully brewed for intense aroma and flavour, coffee perfectly partnershere with caramel, chilli, almond and maple to create four statement drinks.``````photography CHRIS COURT styling STEVE PEARCEbrown sugar coffee with dulce de leche cream1¾ cups (430ml) water2 x 30ml shots strong brewed coffee2 teaspoons vanilla extract¹⁄³ cup (60g) brown sugar²⁄³ cup (160ml) single (pouring) cream, whipped to soft peaks2 tablespoons dulce de leche or thick store-bought caramel¼ teaspoon sea salt flakesground cinnamon, for dustingPlace the water, coffee, vanilla and sugar in a small saucepanover medium heat. Bring to a simmer and cook for 2 minutesor until the sugar has dissolved. Set aside and keep warm.Place the whipped cream in a large bowl, add the dulce deleche and salt, and fold until just combined. Pour the coffeeinto 4 x 300ml glasses and top with the cream mixture.Dust with cinnamon to serve. Serves 4.chilli chocolate mocha200g dark chilli chocolate+1¾ cups (430ml) milk2 tablespoons caster (superfine) sugar2 x 30ml shots strong brewed coffeehot frothed milk, to serve (optional)``````Chop half the chocolate and place in a medium saucepanover a medium heat. Add the milk, sugar and coffee andbring to a simmer, stirring until chocolate is dissolved.Pour into 4 x 300ml glasses and serve with shards ofchocolate and hot frothed milk. Serves 4.+ Dark chilli chocolate is available from supermarkets. If youcan’t find it, you can use standard dark chocolate instead.