La Chalk Crema Hill Recipe
Make La Chalk Crema Hill Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crema (base)
La Chalk flavoring & texture
Assembly & garnish
Method
Crema (base)
Combine dairy
In a small saucepan over medium-low heat, combine the whole milk, heavy cream, and sweetened condensed milk. Warm gently until steam rises and tiny bubbles appear around the edge (do not boil), about 4–5 minutes.
Dissolve sugar and salt
Stir in the granulated sugar and fine sea salt until fully dissolved, about 1 minute. Remove the pan from heat.
Add vanilla
Whisk in the vanilla extract. Allow the mixture to cool for 3–4 minutes so it is warm but not hot before proceeding to the thickening step.
La Chalk flavoring & texture
Make cornstarch slurry
In a small bowl, combine the cornstarch and cold water and stir until smooth to make a slurry.
Thicken with slurry
Return the warm dairy mixture to low heat. Slowly whisk in the cornstarch slurry. Cook, stirring constantly, for 1–2 minutes until the mixture slightly thickens and coats the back of a spoon. Remove from heat.
Incorporate powdered milk and sesame
Whisk in the powdered milk and the finely ground toasted white sesame seeds until fully incorporated. These add body and a subtle nutty, chalk-like mouthfeel that characterizes La Chalk Crema Hill.
Add syrup
Stir in the chalkboard-vanilla syrup (or rich simple syrup) to introduce concentrated sweet-vanilla notes. Taste and adjust: add up to 1 additional tablespoon syrup if you prefer sweeter.
Cool and strain
Let the crema cool to room temperature, then strain through a fine-mesh sieve into a clean container to remove any sesame grits or lumps. Chill the crema in the refrigerator for at least 1 hour, or until cold.
Assembly & garnish
Prepare glass
Fill a tall glass with ice cubes (about 1 cup). If using, pour the cooled espresso or a shot of strong coffee over the ice to anchor the drink.
Layer crema
Gently pour 4–6 ounces (about 1/2 cup) of the chilled La Chalk crema over the ice and coffee. The crema should float briefly then blend slightly for a marbled appearance.
Finish and garnish
Sprinkle the white chocolate shavings (or white cocoa nibs) over the top and finish with a light pinch of flaky sea salt. Serve immediately with a straw or small spoon to stir.
Storage
Store any leftover crema in an airtight container in the refrigerator for up to 3 days. Re-whisk gently before using if it separates.