1/3 cup unsweetened cocoa
powder (not a mix)
3 tbs.
sugar
2 cups
milk
2 cups
freshly brewed double
strength coffee or espresso
3 tbs.
semi-sweet or regular
chocolate syrup
Whipped
cream
Chocolate
shavings
Preparation:
In a medium
size saucepan, combine cocoa powder and sugar, pressing out lumps.
Blend
in enough milk to moisten dry ingredients (about 1/2 cup).
Whisk
in remaining milk
and 2 cups freshly brewed coffee.
Cook
over moderately
low heat, stirring occasionally, until mixture steams but does not boil
(about 8 minutes).
Pour
into mugs, stir
in 3 tbs. semi-sweet or regular chocolate syrup, top with whipped
cream,
sprinkle with chocolate shavings and serve hot with breakfast or
cookies.
Makes 4 servings.
NOTE: To make double
strength coffee, use two tablespoons coffee for each cup (6 ounce)
brewed.
TIP:
To prepare party
version of Viennese Hot Chocolat Coffee add 1 tbs. coffee or creme de
cacao
liqueur to each mug, top with whipped cream, sprinkle with chocolate
shavings
and serve hot with party cakes and cookies.
For a
hot and cold combination,
float a small scoop of your favorite ice cream or frozen yogurt in each
mug of hot or cold Viennese Chocolat Coffee, sprinkle with chocolate
shavings
and serve hot or cold.
