Double Double Chocolate Cappuccino Cocoa
Vanessa "Nikita" Milare
1 cwhip cream
1 Tbspbrown sugar, firmly packed
1 tspinstant espresso coffee, dry
1/2 cbaking cocoa
1/3 cbrown sugar, firmly packed
2 Tbspinstant espresso coffee, dry
4 ozbaking chocolate, sweetened & cut up
How to Make Double Double Chocolate Cappuccino Cocoa
- In a chilled small bowl, bet the whipcream 1 Tbsp brown sugar & 1 Tps espresso coffee with an electric mixre on hight speed until stiffpeaks form. Cover & refrigerate until serving.
- Then mix milk, cocoa,1/3 cupbrown sugar & 2 Tbsp espresso coffee in a 3 quart pot. Heat over medium heat, make sure to stir occasinally. Bring to a simmer. Make sure not to boil.
- Then stir in the chocolate until melted.Pour mixture into cups or mugs. Then top each 1 with whip cream. Garnish the chocolate & the cinnamon sticks to stir.
- Special Tip: Pour the mixture into a crock pot on low heat with 2 cinnamon sticks & it will stay warm for up to 8 hours.