1/3 cup unsweetened cocoa
powder (not a mix)
freshly brewed double
strength coffee or espresso
semi-sweet or regular
- In a medium
size saucepan, combine cocoa powder and sugar, pressing out lumps.
in enough milk to moisten dry ingredients (about 1/2 cup).
in remaining milk
and 2 cups freshly brewed coffee.
low heat, stirring occasionally, until mixture steams but does not boil
(about 8 minutes).
into mugs, stir
in 3 tbs. semi-sweet or regular chocolate syrup, top with whipped
sprinkle with chocolate shavings and serve hot with breakfast or
Makes 4 servings.
NOTE: To make double
strength coffee, use two tablespoons coffee for each cup (6 ounce)
To prepare party
version of Viennese Hot Chocolat Coffee add 1 tbs. coffee or creme de
liqueur to each mug, top with whipped cream, sprinkle with chocolate
and serve hot with party cakes and cookies.
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
and serve hot or cold.
|Did You Know?
may be brewed by steeping in a device such as a French press (also
known as a cafetière or coffee press). Ground coffee and hot
water are combined in a cylindrical vessel and left to brew for a few
minutes. A circular filter which fits tightly in the cylinder fixed to
a plunger is then pushed down from the top to force the grounds to the
bottom. Because the coffee grounds are in direct contact with the
water, all the coffee oils remain in the beverage, making it stronger
and leaving more sediment than in coffee made by an automatic coffee
machine. The coffee is poured from the container; the filter retains
the grounds at the bottom.
The espresso method forces hot (but not boiling) pressurized water
through ground coffee. As a result of brewing under high pressure
(ideally between 9–10 atm), the espresso beverage is more concentrated
(as much as 10 to 15 times the amount of coffee to water as
gravity-brewing methods can produce) and has a more complex physical
and chemical constitution. A well-prepared espresso has a reddish-brown
foam called crema that floats on the surface. The drink "Americano" is
popularly thought to have been named after American soldiers in WW II
who found the Italian way of drinking espresso too strong; baristas
would cut the espresso with hot water for them.