Hot Chocolate Espresso Recipes

Steps:

• Heat the milk in a medium pot over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk. Pour into mugs and serve immediately.

Steps:

• In 2 large cups or glass mugs, mix the coffee (or espresso) and sugar.
• In a small saucepan over low heat, warm the cream.
• Add the cocoa and mix well.
• Add the cream mixture to the coffee and top with a dollop of whipped cream and the grated chocolate.
• Serve with a cinnamon stick.

Steps:

• Bring the cream and milk to a simmer in a small saucepan over med-high heat.
• Remove from heat and quickly add the chocolate, stirring until melted and very smooth.
• Return to med-low heat and warm until a bubble or two forms on the surface, about 3 minutes.
• Pour the hot chocolate into 4 demitasse cups; serve immediately.

Steps:

• Warm the cream in a small pan over a low heat for a few minutes.
• Remove from the heat and stir in the remaining ingredients until you have a smooth sauce. Will keep chilled for up to two days.