Serves: 4 Servings
Ingredients:
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
Instructions:
in a
mill, finely grind the beans. In a
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
, 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
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