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Recipe
Mexican Mocha Coffee
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4 X 6
Source:
Cooking.com
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Active Time:
15 Minutes
Total Time:
15 Minutes
Yield:
Makes 6 servings
Authentic Mexican chocolate often has ground almonds in it; here's a part-coffee, part-hot chocolate drink inspired by that great combination of flavors. It smells and tastes wonderful and looks particularly fetching if you garnish the top with grated chocolate or a chocolate-covered coffee bean.
RECIPE INGREDIENTS
1 cup
heavy cream
3 tablespoons plus 1/2 cup
sugar
1/2 cup (scant) unsweetened
cocoa powder
1/2 cup water
3 cups whole
milk
1 1/2 cups strong brewed
coffee
Pinch of
salt
1 teaspoon pure
vanilla extract
5 to 6 ounces
amaretto
Grated
semisweet chocolate
or chocolate covered
coffee
beans, for garnish (optional)
DIRECTIONS
Combine cream and 3 tablespoons sugar and whip in cream whipper. Cover and refrigerate.
Meanwhile, combine remaining 1/2 cup sugar, cocoa and water in large saucepan. Bring to a simmer, whisking often. Whisk in milk, coffee and salt. When mixture reaches a near boil, remove from heat and stir in vanilla.
Pour 1 ounce amaretto into 6 glass mugs. Divide hot liquid among mugs, stir to blend. Top each with dollop of whipped cream. Sprinkle grated chocolate over or top with chocolate-covered coffee bean, if desired. Serve.
Recipe created exclusively for Cooking.com by Ken Haedrich.
Recipe reprinted by permission of
. All rights reserved.
Date Added:
01/01/2008
Nutrition Facts per Serving
Yield:
Makes 6 servings
Calories:
324
Fat. Total:
20g
Fiber:
2g
Carbohydrates, Total:
34g
Sodium:
101mg
% Cal. from Fat:
56%
Cholesterol:
71mg
Protein:
6g
Recipe error? Contact customer service.
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