Friday, February 20, 2009

Mocha Coffee

There’s nothing like a creamy, caffeinated treat to turn savoring the Sunday morning paper into a culinary event!

Ingredients Serves 2
1/2 cup

Dutch process cocoa
2 cups

2 cups strong hot coffee*
1/4 cup sugar
1 teaspoon vanilla extract
~ whipped cream
~ sprinkled cocoa powder for decoration
~ sprinkled cinnamon for decoration
Use best quality French or Italian roast coffee.

1. Place the cocoa and ¾ cup of the half-and-half into a small mixing bowl and mix with a fork until well blended. Add more half-and-half if needed to form a smooth paste.

2. Pour the coffee, sugar, and the remaining half-and-half into a medium heavy-bottomed saucepan.

3. Add the chocolate paste to the coffee mixture, mix well, and bring to a simmer.

4. Remove from the heat and add the vanilla.

5. Divide the mocha coffee among two mugs and top each with whipped cream.

6. Dust with chocolate shavings and cinnamon; serve immediately.

Preparation time: 10 minutes.

A Barbara Adams Beyond Wonderful recipe.


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