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Title: Mochaccino
Categories: Beverages Coffee
Yield: 4 Servings
| 1 1/2 | c | 2% low fat milk |
| 4 | tb | Unsweetened cocoa powder |
| 2 | tb | Sugar |
| 1/8 | ts | Ground cinnamon |
| 1 | c | Hot coffee, French or espresso roast preferred |
| Unsweetened cocoa powder for sprinkling on top of mochacci |
The food processor makes quick work of whipping the hot cocoa mixture and creating foam for this hot, frothy mochaccino.
In saucepan over medium heat, combine milk, cocoa powder, sugar and cinnamon. Heat, whisking constantly, until cocoa powder dissolves and mixture is hot. If measured with food thermometer, temperature will be about 140 F.
Pour hot milk mixture into work bowl of food processor fitted with steel knife. Process 30 seconds, until mixture is foamy. Including foam, there will be about 2 cups of hot mixture.
Pour 1/4 cup of hot coffee into each of 4 cups. Slowly pour 1/4 of the mixture over each cup of coffee. The foam will remain on top of coffee. Sprinkle with cocoa powder and serve immediately. Additional sugar may be added, if desired.
MM format by Manny Rothstein
Chocolate Manufacturers Association National Confectioners Association : 7900 Westpark Blvd. Suite A 320, McLean, Virginia 22102 : Email: info@candyusa.org URL: http://www.candyusa.org
From: Manny Rothstein Date: 05-20-98 (05:33) The Once And Future Legend (1) Cooking
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