DOUBLE CHOCOLATE CAPPUCCINO COCOA & COFFEE CREAM TOPPING RECIPE

DOUBLE CHOCOLATE CAPPUCCINO COCOA
& COFFEE CREAM TOPPING

1 half gallon (8 cups) milk
1/2 cup baking cocoa
1/2 cup packed brown sugar
2 Tbls. instant expresso coffee (dry)
4 oz sweet baking chocolate, cut up
8 cinnamon sticks

*Prepare Coffee Cream Topping first so it can Chill
while you are preparing the cocoa.

COFFEE CREAM TOPPING
1 cup whipping (heavy) cream
1 Tablespoon packed brown sugar
1 teaspoon instant expresso coffee (dry)
Instructions for TOPPING:
Beat all ingredients in chilled small bowl with electric
mixer on high speed until stiff peaks form.
Cover and refrigerate until serving.


DIRECTIONS FOR CAPPUCCINO COCOA

Mix milk, cocoa, brown sugar and coffee in 3-quart
saucepan. Heat over medium heat, stirring occassionally
just to simmering
DO NOT BOIL.

Stir in chocolate until melted.
Pour mixture into cups or mugs.
Top with Coffee Cream Topping.
Garnish with cinnamon sticks for stirring.
app ~ 8 - 1 cup servings

~IF YOU WANT TO MAKE YOUR COCOA EARLY~
Pour hot mixture into slow cooker / crock pot
set on low , add 2 cinnamon sticks.
Cover and keep warm up to 8 hours.


SPECIAL SERVING TOUCHES FOR HOT COCOA'S :

Dollup of whipped cream with a sprinkle of cocoa on top of the whipped cream.
Garnish with whipped cream & choc chips
Garnish with whipped cream & a sprinkle of cinnamon
Garnish with shaved chocolate.
Place a cinnamon stick into mug when serving.

Serve cocoa with chocolate covered spoons.
**make your own choc covered spoons by dipping plastic spoons into
melted candy coating and placing on waxed paper until firm.



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