Cozy Winter Recipes to Recreate at Home with Ricoré

With RICORÉ®, we’re going to change your mornings and more! The famous chicory beverage brand has shared with us a few tasty little recipes to (re)discover all its flavors in a comforting hot drink and even in a super generous flan. In the kitchen!

To shake up your routine, we propose you make different recipes with RICORÉ®. Because no, this chicory beverage isn’t simply a bit of powder and hot water! It can be used in the preparation of other comforting drinks and even in pastry. By the way, the chef Norbert Tarayre joined in the game with a creamy hazelnut flan and RICORÉ® of course!

Chaï latte, smoothie or collagen drink, choose RICORÉ® to transform your mornings! Here are 4 comforting recipes to remake at home all winter (and not only).

“The sun has just risen, another beautiful day. The breakfast friend, the RICORÉ® friend!” (we strongly recommend humming this slogan while preparing your favorite drink, it’s the secret to not missing it… 😉)

RECETTE SMOOTHIE RICORÉ®

For 1 glass

Ingredients :

For the smoothie :
– 1 ripe banana
– 3 g RICORÉ®
– 200 ml almond milk
– 10 g rolled oats
– 8 g peanut butter
– 5 g maple syrup
– 1 pinch tonka bean

For the chocolate sauce :
– 100 g couverture chocolate 64%
– 25 g cocoa powder
– 150 g whole milk
– 80 g liquid cream
– 1 g fleur de sel

Preparation :

1. In a blender, place all the smoothie ingredients and blend until smooth. Chill until ready.

2. In a saucepan, heat the milk, the cream and the cocoa. Pour the hot mixture over the chocolate and mix well.

RECETTE CHAÏ LATTE RICORÉ®

For 1 person

Ingredients :

– 150 ml water
– 2 tsp of RICORÉ® L’Original
– 1 tsp honey
– 100 ml whole milk
– 1 pinch of: ginger, cumin, nutmeg, cinnamon, cardamom

Preparation :

1. Heat the water, RICORÉ® and honey. Pour into a cup.

2. Heat the milk and spices and froth with a whisk.

3. Pour in RICORÉ® and serve immediately.

RECETTE FLAN CRÉMEUX RICORÉ® À LA NOISETTE

For 6 people

For the flan :
– 750 ml whole milk
– 250 ml heavy cream 30% fat
– 6 egg yolks (120 g)
– 150 g sugar
– 4 level tbsp of RICORÉ®
– 2 vanilla pods or 1 tsp vanilla extract
– 40 g cornstarch
– 70 g unsalted butter

For the coffee caramel :
– 100 g sugar
– 2 tbsp water
– 1 tsp RICORÉ®

For the hazelnut whipped cream (optional but recommended) :
– 200 ml heavy cream
– 100 g mascarpone
– 30 g hazelnut paste or praline

For the base :
– 300 g puff pastry

Preparation :

1. For the caramel: heat the sugar and water in a small saucepan without stirring. As soon as the color turns amber, add the spoon of RICORÉ® diluted in a tablespoon of hot water.

2. Immediately pour the caramel into the bottom of the ring and let harden.

3. For the flan filling: bring the milk to a boil with the vanilla pods and RICORÉ®.

4. In a bowl, whisk the eggs with the vanilla seeds, sugar and the cornstarch. Pour the hot milk over the eggs while whisking well, then pour everything back into the saucepan over low heat.

5. Let thicken, then off the heat, incorporate the butter and the cream. Let cool.

6. Blend the flan filling with an immersion blender.

7. Line a circle with puff pastry, refrigerate again, and blind bake at 180°C for 20 minutes with weights.

8. Arrange the filling over the hardened caramel in the tart bottom. Pour the blended flan over and bake in a hot oven at 165°C for 45 to 50 minutes.

9. Let cool and refrigerate for at least 4 hours (ideally overnight).

10. Whip the very cold cream and the mascarpone, adding the hazelnut paste at the end.

11. Plating with a Saint-Honoré piping nozzle.

Chef Norbert Tarayre’s tip : “RICORÉ® brings a soft coffee aroma, almost biscuit-like. If you want to intensify it a bit, grate a touch of tonka bean into the milk, it lifts everything.“