Recipes

Spicy Honey Butter Toast with Coconut Ice Cream, Chili Lime Mango & Condensed Milk

Updated: 

Published: 

Spicy Honey Butter Toast
Portions
2

Ingredients

Bread

  • 2 slices Japanese shokupan, 2–2.5 inches thick (substitute with two thick slices of Texas toast sandwiched together with some condensed milk)

Spicy Honey Butter

  • 6 tbsp unsalted butter, room temp
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 1 tsp ground pequin pepper (Sub: cayenne or chipotle, for milder taste)
  • White granulated sugar (to coat)

Chili-Lime Mango

  • 1 ripe mango, sliced
  • Juice of 1 lime
  • 1–2 tsp ground pequin pepper (Sub: cayenne or chipotle, for milder taste)

Coconut ice cream

  • (or another high quality store-bought ice cream flavour)

3 tbsp Sweetened condensed milk

  • (optional: add finely chopped fresh bird chilies)

Fresh Jalapeños

  • Slices of 2 or 3 (shaved on a Mandolin)

Directions

  1. Mix butter, honey, brown sugar and pepper powder, until smooth and fully emulsified.
  2. Trim the bread crusts
  3. Coat all surfaces of the bread with the spicy honey butter:  top, sides, bottom
  4. Fully coat all surfaces with white sugar (should look like it was covered in snowfall)

Bake

  1. 375°F / 190°C, middle rack
  2. 12–15 minutes, until:
  3. Sides are deeply golden
  4. Sugar is melted, bubbling, and lightly amber
  5. Rest 2–3 minutes.
  6. The sugar hardens into a brittle shell as it cools.

To Serve

  1. Place the toast on a plate
  2. Add a big scoop of coconut ice cream.
  3. Add slices of spicy mango
  4. Drizzle condensed milk over everything
  5. Top with jalapeños