Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Espresso beans
3 c Boiling water
2 tb Sugar
1 Vanilla bean, split
4 c Milk
4 oz. bittersweet chocolate,
-chopped
Whipped cream - optional
in a coffee mill, finely grind the beans. In a coffee
maker, brew the espresso with the boiling water.
Meanwhile, in a small bowl, combine the sugar and
cinnamon and set aside. Using a small knife, scrape
the seeds from the vanilla bean into a medium
saucepan. Pour in the milk and scald over moderate
heat, about 5 minutes. Remove from heat, add chocolate
and stir until melted. Cover and keep warm over very
low heat.
Divide the hot espresso into 4 cups. In a blender,
begin whipping half of the warm chocolate milk at low
speed. Gradually increase the speed to high and blend
until frothy, about 1 minute. Pour the chocolate milk
into the cups of coffee, stir briefly and top each
serving with some of the milk froth. Sprinkle the
reserved cinnamon sugar on top. Serve immediately with
a dollop of whipped cream, if desired. Recipe by
Yvonne Womack(Quick & Easy Cooking ch) Serves 4
