Difference between revisions of "Frothy Mexi-Mocha Kaf"
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''Author: [[Sharradin Desri]]'' | ''Author: [[Sharradin Desri]]'' | ||
| − | Originally published in the [[February,_2004_Tar_Valon_Times|February | + | Originally published in the [[February,_2004_Tar_Valon_Times|February 2004]] issue of the [[Tar Valon Times]] |
A favored drink of the [[Seanchan]], it has yet to catch on with the general public. | A favored drink of the [[Seanchan]], it has yet to catch on with the general public. | ||
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[[Category:Yellow Contributions]] | [[Category:Yellow Contributions]] | ||
| − | [[Category:Recipes]] | + | [[Category:Tar Valon Times Recipes]] |
| − | [[Category: | + | [[Category:Tar Valon Times 2004]] |
Latest revision as of 01:47, 6 November 2019
Author: Sharradin Desri
Originally published in the February 2004 issue of the Tar Valon Times
A favored drink of the Seanchan, it has yet to catch on with the general public.
Makes 2 drinks - Recipe can be halved or doubled
- 1/2 cup lightly packed light brown sugar
- 2 ounces semisweet chocolate, chopped
- 1/2 strip orange rind (2 x 1/4 inch)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1 1/2 coups hot strong coffee
- 1/4 cup Half and Half, warmed
- Orange rind and cinnamon sticks, for garnish (optional)
- Chocolate-covered coffee beans (optional)
Combine sugar, Chocolate, orange rind, cinnamon and allspice in blender.
Whirl until finely chopped.
Add coffee to blender. Whirl for 1 to 2 minutes or until smooth and chocolate is melted, scraping down side if needed. Pour into saucepan. Gently heat. Combine in blender with warmed half and half. Whirl until frothy. Strain; discard solids.
Serve in cappuccino cups. Garnish with orange rind and cinnamon sticks, and serve with chocolate covered coffee beans, if you wish.
