Zutaten für Frothy Mexi Mocha Coffee
- Light Brown Sugar
- Semisweet Chocolate
- 1/2 teaspoon grated orange rind
- Ground Cinnamon
- Ground Allspice
- Strong Coffee
- Half And Half
- Cinnamon Stick
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Zubereitung von Frothy Mexi Mocha Coffee
- Combine 2 tablespoons sugar, 2 ounces unsweetened chocolate, 1/2 teaspoon grated orange rind, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground allspice in a blender.
- Blend until finely chopped (about 15 seconds).
- Add 1 cup freshly brewed hot coffee to the blender.
- Blend for 1-2 minutes, or until smooth and the chocolate is completely melted, scraping down the sides as needed.
- Pour the mixture into a small saucepan.
- Gently heat over low heat, stirring occasionally, until warmed through (do not boil).
- In the blender, combine the warmed chocolate coffee mixture with 1 cup of half-and-half (1/2 cup whipping cream and 1/2 cup skim milk).
- Blend until frothy and creamy (about 1 minute).
- Strain the mixture through a fine-mesh sieve into a serving pitcher.
- Discard the solids.
- Serve immediately in cappuccino cups.
- Garnish with a sprinkle of orange rind, a cinnamon stick, and chocolate-covered coffee beans (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
212g
Fat
56g
Carbs
21g
