This hot cappuccino recipe is filled with double chocolate delight.
cup whipping (heavy) cream
tablespoon packed brown sugar
teaspoon instant espresso coffee (dry)
half-gallon (8 cups) milk
cup baking cocoa
cup packed brown sugar
tablespoons instant espresso coffee (dry)
oz sweet baking chocolate, cut up
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.
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).
Stir in chocolate until melted. Pour mixture into cups or mugs. Top each with whipped cream. Garnish with cinnamon sticks for stirring.
Pour hot mixture into slow cooker set on low, and add 2 cinnamon sticks. Cover and keep warm up to 8 hours.
Garnish the cocoa with shaved chocolate, and chocolate-covered spoons. Look for the spoons at gourmet shops, or make your own by dipping plastic spoons into melted candy coating and placing on waxed paper until firm.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 1 1/2 Fruit; 0 Other Carbohydrate; 1 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.