Coffee In Recipe: Yes
Recommended Companion Coffee: Mocha Java
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 - and whatever it lacks in authenticity, it makes up for with great flavor. The aroma itself is intoxicating, and it looks rather fetching if you garnish the top with grated chocolate or a chocolate-covered coffee bean.
Serve to friends who drop by around the holidays, and you may never get them to leave. So be selective.
1 cup heavy cream
1/2 cup plus 3 tablespoons sugar
1/2 cup (scant) unsweetened cocoa powder
1/2 cup water
Pinch of salt
3 cups milk
1 1/2 cups strong brewed coffee
1 teaspoon vanilla extract
5 to 6 ounces amaretto
Grated semi-sweet chocolate or chocolate covered coffee beans, for garnish (optional)
1. Whip the cream and 3 tablespoons of the sugar in a bowl until it holds soft peaks. Cover and refrigerate. Meanwhile, combine remaining 1/2 cup sugar, cocoa, and water in a large saucepan. Gradually bring to a low boil, whisking often, then whisk in salt, milk and coffee. When mixture reaches a near boil, remove from the heat and stir in vanilla.
2. Pour 1 ounce amaretto into 5 or 6 glass mugs. Divide hot liquid between them, stirring to blend. Top each with a dollop of the whipped cream and a sprinkling of grated chocolate or a chocolate-covered coffee bean. Serve.
Makes 5 to 6 servings
Return To: Coffee Simple and Sublime: A Guide to Hot and Cold Coffee Beverages »
Return To: Main Recipe Page »
