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You'll enjoy the hazelnut aroma of this coffee topped with a rich chocolate cream. So tempting.
Cocoa Cream Topping:
1/2 cup whipping cream
1 tbsp. granulated sugar
1 tsp. cocoa, sifted if lumpy
4 cups hot prepared coffee
1/2 cup hazelnut-flavored liqueur (such as Frangelico), 4oz
Serves 4
Cocoa Cream Topping:
Beat whipping cream, sugar and cocoa in small bowl until stiff peaks form.
Makes about 1 cup topping.
Pour hot coffee into 4 large mugs.
Add 2 tbsp. liqueur to each.
Stir.
Spoon 1/4 cup topping onto each.
Variation (without alcohol):
Omit liqueur.
Use same amount of hazelnut-flavored syrup (such as Torani's).
Serving suggestion:
Garnish with chocolate curls or sprinkle with cocoa for added appeal and taste.
Cocoa Cream Topping:
1/2 cup whipping cream
1 tbsp. granulated sugar
1 tsp. cocoa, sifted if lumpy
4 cups hot prepared coffee
1/2 cup hazelnut-flavored liqueur (such as Frangelico), 4oz
Serves 4
Cocoa Cream Topping:
Beat whipping cream, sugar and cocoa in small bowl until stiff peaks form.
Makes about 1 cup topping.
Pour hot coffee into 4 large mugs.
Add 2 tbsp. liqueur to each.
Stir.
Spoon 1/4 cup topping onto each.
Variation (without alcohol):
Omit liqueur.
Use same amount of hazelnut-flavored syrup (such as Torani's).
Serving suggestion:
Garnish with chocolate curls or sprinkle with cocoa for added appeal and taste.
