1 1/2 cups 2% low-fat milk
4 tablespoons unsweetened cocoa powder
2 tablespoons sugar
1/8 teaspoon ground cinnamon
1 cup hot coffee, French or espresso roast preferred
Unsweetened cocoa powder for sprinkling on top of mochaccino
Servings: 4
1. In saucepan over medium heat, combine milk, cocoa powder, sugar and cinnamon. Heat, whisking constantly, until cocoa powder dissolves and mixture is hot. If measured with food thermometer, temperature will be about 140ºF.
2. Pour hot milk mixture into work bowl of food processor fitted with steel knife. Process 30 seconds, until mixture is foamy. Including foam, there will be about 2 cups of hot mixture.
3. Pour 1/4 cup of hot coffee into each of 4 cups. Slowly pour 1/4 of the mixture over each cup of coffee. The foam will remain on top of coffee. Sprinkle with cocoa powder and serve immediately. Additional sugar may be added, if desired.
Notes: The food processor makes quick work of whipping the hot cocoa mixture and creating foam for this hot, frothy mochaccino.
4 tablespoons unsweetened cocoa powder
2 tablespoons sugar
1/8 teaspoon ground cinnamon
1 cup hot coffee, French or espresso roast preferred
Unsweetened cocoa powder for sprinkling on top of mochaccino
Servings: 4
1. In saucepan over medium heat, combine milk, cocoa powder, sugar and cinnamon. Heat, whisking constantly, until cocoa powder dissolves and mixture is hot. If measured with food thermometer, temperature will be about 140ºF.
2. Pour hot milk mixture into work bowl of food processor fitted with steel knife. Process 30 seconds, until mixture is foamy. Including foam, there will be about 2 cups of hot mixture.
3. Pour 1/4 cup of hot coffee into each of 4 cups. Slowly pour 1/4 of the mixture over each cup of coffee. The foam will remain on top of coffee. Sprinkle with cocoa powder and serve immediately. Additional sugar may be added, if desired.
Notes: The food processor makes quick work of whipping the hot cocoa mixture and creating foam for this hot, frothy mochaccino.
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