Mexican Mocha Coffee
posted in Mexican Mocha Coffee |Makes 6 servings
1 cup heavy cream
3 tablespoons plus 1/2 cup sugar
1/2 cup (scant) unsweetened cocoa powder
1/2 cup water
3 cups whole milk
1 1/2 cups strong brewed coffee
Pinch of salt
1 teaspoon pure vanilla extract
5 to 6 ounces amaretto
Grated semisweet chocolate or chocolate covered coffee beans, for garnish (optional)
Combine cream and 3 tablespoons sugar and whip in cream whipper. Cover and refrigerate.
Meanwhile, combine remaining 1/2 cup sugar, cocoa and water in large saucepan.
Bring to a simmer, whisking often. Whisk in milk, coffee and salt.
When mixture reaches a near boil, remove from heat and stir in vanilla.
Pour 1 ounce amaretto into 6 glass mugs. Divide hot liquid among mugs, stir to blend.
Top each with dollop of whipped cream. Sprinkle grated chocolate over or top with
chocolate-covered coffee bean, if desired.
Serve.
