Double-Chocolate Cappuccino Cocoa

 

1

cup whipping (heavy) cream

1

tablespoon packed brown sugar

1

teaspoon instant espresso coffee (dry)

1

half-gallon (8 cups) milk

1/2

cup baking cocoa

1/3

cup packed brown sugar

2

tablespoons instant espresso coffee (dry)

4

oz sweet baking chocolate, cut up

8

cinnamon sticks

• 1 In chilled small bowl, beat whipping cream, 1 tablespoon brown sugar and 1 teaspoon espresso coffee with electric mixer on high speed until stiff peaks form. Cover and refrigerate until serving time.
• 2 Mix milk, cocoa, 1/3 cup brown sugar and 2 tablespoons espresso coffee in 3-quart saucepan. Heat over medium heat, stirring occasionally, just to simmering (do not boil).
• 3 Stir in chocolate until melted. Pour mixture into cups or mugs. Top each with whipped cream. Garnish with cinnamon sticks for stirring.