Ingredients
Units
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*
Instructions
For the Cocoa:
- Heat all ingredients over medium heat in a small saucepan stirring occasionally until warm. Adjust heat if necessary.
For the Espresso Whipped cream:
- Using a mixer beat the cream, sugar, and espresso until stiff peaks form.
- Pour cocoa into mugs and top with whipped cream
Notes
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.