Indulge yourself this weekend with a sumptuous rich mocha!
- 50g Dark or Milk Chocolate
- 2 TSP Cocoa Powder
- 500ml Milk
- 2 TSP Instant Coffee
Melt the chocolate by blasting it in the microwave, check every 30 seconds, so that it doesn’t burn. In a non stick pan, add the milk and instant coffee. Turn on the hob heat to medium and allow to simmer. Whilst the milky coffee is warming, dip the rim of the coffee cup into the melted chocolate and then into the cocoa power, tap off any excess powder and leave to one side. Add the remaining melted chocolate to the milk and stir with a whisk. Once the milky mocha has fully combined transfer to a jug, then pour into the chocolatey coffee cups. Sip the heavenly coffee in the company of your favourite person and comfort of your favourite blanket.
Coffee and Chocolate is a match made in heaven!
Snuggle up with a decadent cup of coffee this winter. Perfect in front of the fire or after a delicious dinner.
- 1 TSP of Coffee
- 3 TSPs of Sugar (i used brown)
- 50ml of Double cream
- 25ml of Whisky optional (i used Honey JD)
- Sprinkle of Cinnamon and Chocolate
- Boiling water
Add the coffee granules, sugar and whisky into the cup, fill with boiling water till there is just over an inch left below the rim. Stir until the coffee and sugar has completely dissolved. Stop the current of the liquid by dipping and holding the spoon in the coffee. Once the coffee is still, take a cold spoon and place it at a 45° angle so the that tip of the spoon is just touching the top of the coffee. Slowly pour the double cream over the back of the spoon. Keep pouring until the cream has filled to the top. Finish with sprinkling cinnamon and chocolate. Delicious served with shortbread.
Tip: You must put the amount or more of sugar in the coffee, otherwise the cream will not float.