Last month, Val at ValSoCal posted a recipe for Espresso Glazed Breadsticks that looked so delicious I couldn't wait to try them! Rather than dipping them in an espresso glaze per her recipe, I decided to bake the espresso flavor right on them. While I was thinking about how to do that, I decided to also do a Chai spin on the seasonings since I love Chai-spiced tea. I also turned my bread sticks into love knots for Valentine's Day :) These are the perfect weekend treat paired with a hot cup of coffee, tea, Cappuccino - or milk.
With my less-than-perfect 'Barista' skills I made a heart in my Capuccino. The dunking was delicious!
The next time you have a morning to spread a little lovin', try these and thank you to Val for the inspiration!
Since there were several questions on how I made the heart outline in my cappuccino, I thought I'd answer here in my post as well as in the comments. My method was certainly not the professional Barista way of doing it. I took a toothpick and pulled the dark color from the outer "crema" ring of the espresso inward to the milk foam layer. It took several attempts at getting bringing enough of the dark layer in to get the heart dark enough. Here is a YouTube on how they really do it...
Chai-Spiced Bread SticksAdapted from Espresso Glazed Breadsticks at ValSoCal
1 can refrigerated bread sticks (such as Pillsbury)
6 tablespoons sugar (I used 5 tablespoons of regular granulated sugar and 1 tablespoon of coarse sparkling sugar)
1 teaspoon instant espresso powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cardamom
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon vanilla paste or scrape 1/2 vanilla bean
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone liner.
Mix together the sugars and all of the seasonings with a fork until well combined.
Unroll dough and separate into strips and place on baking sheet. Sprinkle generously with sugar mixture. Pull and twist into pretzel shapes, if desired, or make simple twisted bread sticks and place on the lined baking sheet. Sprinkle the top with any remaining sugar.
Bake for 10 to 13 min or until golden on the edges. Remove and cool.
These are best eaten freshly baked, the day they are made.