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
half-and-half
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.
Directions
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.
source:
beyondwonderful.com
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