Chicory Cream Latte

Add the chicory cream syrup and espresso to a cup and stir to combine. If hot, steam the milk, then pour it into the mixture. If serving cold, add the espresso mixture to a glass filled with ice, then top with milk and garnish.
Chicory Cream SyrupIn a large pot, bring 1/3 cup of water to a simmer. Add 2 tsp. of roasted chicory powder and simmer for 10 minutes, stirring occasionally. Add 2 heaping Tbsp. of white chocolate chips and stir continuously until they are completely melted and incorporated. Add 2 heaping Tbsp. of granulated sugar.

Simmer gently for 10 minutes, stirring until the sugar is fully dissolved and the syrup thickens. Add 1/4 tsp. of vanilla bean paste (or extract) and a pinch of salt. Let the syrup cool to room temperature. Transfer the syrup into clean, sterilized containers or bottles. Seal tightly and refrigerate. Will keep for a month in the refrigerator.
Caramelized White Chocolate Powder Finely chop 3 1/2 oz. of white chocolate (minimum 30% cocoa butter) and melt it gently over a double boiler or in short bursts in the microwave (15–20 seconds at a time), stirring until smooth. Pour the melted chocolate onto a silicone mat or parchment paper on a dehydrator tray (or baking sheet if using an oven). Spread it very thinly with an offset spatula—aim for a paper-thin layer.

Choice A: In a Dehydrator-Set to 115°F and dehydrate for 6–8 hours, or until completely dry and crisp.

Choice B: In an Oven-Set the oven to its lowest temperature (ideally around 150°F or with the door slightly open). Dry for 2–3 hours, checking every 30 minutes. Be careful not to let it melt or burn, you are aiming to dry, not cook.

Once it is fully dry and cooled, break it into chunks and toss it into a spice grinder. Pulse it a few times till you get a nice, fluffy white chocolate powder.