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Mexican Mocha Coffee

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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)

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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.

Nutrition Facts per Serving
Yield: Yield: Makes 6 servings

Calories:

324

Fat. Total:

20g

Fiber:

Carbohydrates, Total:

34g

Sodium:

101mg

% Cal. from Fat:

56%

Cholesterol:

71mg

Protein:

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