Name: Christmas Cappuccino
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

I believe in God the Father Almighty, Maker of heaven and earth: And in Jesus Christ his only Son, our Lord; who was conceived by the Holy Ghost, born of the virgin Mary, suffered under Pontius Pilate, was crucified, dead, and buried; he descended into hell; the third day he rose again from the dead; he ascended into heaven, and sitteth on the right hand of God the Father Almighty; from thence he shall come to judge the quick and the dead. I believe in the Holy Ghost; the holy catholic church; the communion of saints; the forgiveness of sins; the resurrection of the body; and the life everlasting. Amen

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Beverages	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 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

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