Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

Christmas Cappuccino




Source of Recipe


kimberly


List of 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:



Recipe




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