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  • Author: Annie Holmes
  • Yield: 2 servings 1x



For the Dark Chocolate Cocoa

  • 2 cups milk
  • 2 tablespoons cocoa (I used one tablespoon cocoa and one tablespoon dark chocolate cocoa)
  • 1 tablespoon honey
  • 1 square semi sweet bakers chocolate (or 1 tablespoon chocolate chips)
  • 1 teaspoon vanilla

For the Espresso Whipped Cream

  • 1 cup heavy whipping cream
  • 1 teaspoon sugar
  • 1 tablespoon espresso or strong coffee*


For the Cocoa:

  1. Heat all ingredients over medium heat in a small saucepan stirring occasionally until warm. Adjust heat if necessary.

For the Espresso Whipped cream:

  1. Using a mixer beat the cream, sugar, and espresso until stiff peaks form.
  2. Pour cocoa into mugs and top with whipped cream


I used one to go packet of instant espresso and dissolved it into one tablespoon warm water
You can adjust the amount of honey to make this a sweeter drink if you prefer.

  • Category: Hot Chocolate, Virgin
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