Yield: 9 cups
Measure | Ingredient |
---|---|
4½ cup | Water |
¾ cup | Expresso-coffee powder |
1 \N | Square unsweetened chocolate chopped |
\N \N | Sugar |
4½ cup | Milk |
1 cup | Heavy cream |
½ teaspoon | Vanilla |
\N \N | Ground cinnamon (optional) |
In a 4-qt saucepan, over high heat, heat water, instant expresso, chocolate, and 3 T sugar, stirring often, until chocolate melts and mixture boils. Add milk; cook over medium heat, stirring often, until tiny bubbles form around edge of pan and mixture is hot.
Meanwhile, in small bowl, beat heavy cream, vanilla, and 1 T sugar until soft peaks form. To serve, with wire whisk, *beat hot expresso mixture until foamy; pour into cups. Top each cup with a dollop of whipped cream. If you like, sprinkle with cinnamon. * Hot expresso mixture may be put in blender and whipped until slightly foamy, if desired. Source: The New Good Housekeeping Cookbook 1986 Submitted By JOEY MILLS On 11-06-94