Breakfast wrap with edible coffee

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Some people say a good breakfast contains three elements: bread, fruit and coffee. We like to add a fourth element to it: chocolate, to make it a perfect breakfast! We combined all four elements in this easy to go breakfast wrap. 'Cause why only drink coffee if you can also eat it?

 

For the breakfast wrap
  • 1 Lebanese flatbread
  • 1/2 banana
  • 1 bottle/pack of Hagelswag Hazelnut&Coconut
  • Try adding some freeze dried chillies to a kick to it!
    For the coffee spread
    • 60 ml cream
    • 60 gr of butter
    • 4 gr of instant espresso powder
    • 2 tablespoons of sunflower oil

      Nothing beats the smell and taste of coffee in the morning. The bitterness. The caffeine punch. So why only drink coffee if you can also eat it? The Japanese realised this a few years ago and created this creamy coffee butter. A perfect match with our Hagelswag Hazelnut&Coconut!

      Put a small saucepan on low heat. Add the oil, cream and espresso powder to the pan. Stir it with a fork. We love the bitterness of the coffee in combination with our chocolate, but if you’ve got quite a sweet tooth, feel free to add some honey. Heat it (but don’t boil it) until all coffee powder is dissolved. Take your coffee cream of the heat. Let it cool down a bit.

      When your butter is on room temperature, cut it in small pieces and put it in a bowl. Mix the coffee cream with the butter. You could do it by hand or a mixer. Keep mixing until it becomes one smooth paste. 

      Heat up the Lebanese flatbread on your stove for just a few seconds. This way it wraps more easily and keeps it from tearing apart. Smear the coffee cream onto the flatbread. Cut the banana into slices and put them on the flatbread. Add a nice dose of Hagelswag Hazelnut&Coconut and finish it off with some freeze-dried chillies. And of you go: your breakfast wrap with edible coffee, Oishī!

      hagelswag recipes

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