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
1. 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).
2. Whisk in remaining milk
and 2 cups freshly brewed coffee.
3. Cook over moderately
low heat, stirring occasionally, until mixture steams but does not boil
(about 8 minutes).
4. 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.