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Prep 20min
Total20min
Servings8
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Ingredients
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
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Steps
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.
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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.
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