Look book A/W 25
Gochujang hot chocolate- Recipes
- Look book A/W 25
Ye olde Oatly
- Published
- Oct 20, 2025
- Trends
- Stout, Cream top, Layers, Temperature layering, Sweet evolution, Salted
- Skill level
- Serve
- Hot
The red lantern glows faintly through the fog as you approach the pub. Inside, you scan the dimly lit room, heart pounding from excitement. They’re already there, in the far corner – exactly as described. “You came”, they say and slide a drink across the table, and your partner looks at you like you’ve lost your mind as you suddenly stand up, shouting a hardy “Ay!” from behind your kitchen table in the well-lit-kitchen.
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All You Need
| Amount | Ingredient |
|---|---|
| 20 g | stout syrup
|
| 200 ml | hot brewed filter coffee |
| Amount | Ingredient |
|---|---|
| 50 ml | Organic Creamy Oat |
| 1 g | vanilla extract with bits |
| 5 g | maple syrup |
| 0,2 g | salt |
Tools
- Saucepan and hob
- Spoon
- Electric whisk
To-Do List
- To make the stout syrup, add stout and sugar to a saucepan
- Simmer for 10 min or until reduced by half
- Let cool before bottling and storing chilled
- For the salted vanilla top, froth all ingredients together with an electric milk whisk until thickened
- To build the drink, add stout syrup and hot brewed filter coffee to a cup
- Stir
- Finish with salted vanilla top
