Whether or not you believe we're in an age of climate change, you have to admit in Ohio it's been an odd weather year. We had record temperatures that made March feel like May, come May--Mother Nature seemed to forget where she put the calendar especially when the Cleveland Indians were at home and we were back to raw, cold weather.
Memorial Day weekend was on the cool to mild side so this was actually a great thing to test out. It's from an old Bon Appetit Magazine that was published in September of 1991.
You'll love it, enjoy.
Cappuccino Hot Chocolate
6 cinnamon sticks
3 c. half and half or milk
5 tsp. instant espresso powder or instant coffee powder
8 oz. imported bittersweet chocolate (not unsweetened) or semi-sweet chocolate, chopped
3 T. brandy
Whipped cream
Break 2 cinnamon sticks in half and place in heavy medium saucepan. Add half and half along with espresso powder; bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally. Discard cinnamon sticks. Add chocolate and whisk until melted. Mix in brandy.
Ladle into mugs and top with cream. Garnish each with cinnamon stick.
My notes: I cut this recipe in half and it was perfect for two. I dis use the espresso powder and half and half. However, I used your basic semi-sweet chocolate. I'd like to see how the bittersweet chocolate figures in to the taste. The other cheat: I bought real whipped cream in the can and that was great to spritz on top.
This comes to boil quickly, keep a close eye on it.
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