in a coffee mill, finely grind the beans. In a coffee 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 coffee, 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
Recipe by: Recipe by Yvonne
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@aol.com
on Oct 17, 1997
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!