Wait until 4 or 5 pm to whip it up as a Valentine's Day afternoon pick me up.
1–2 ounces (30–60 ml) chocolate syrup (below)
4–5 ounces (113–145 ml) steamed milk
2 ounces (15 ml) hot, fresh espresso or strong coffee
1/2 ounce (15 ml) almond-flavored syrup or amaretto
Whipped cream, for garnish
Chocolate sauce, for garnish
1. Pour the chocolate syrup and steamed milk into a 12–ounce (340 ml) cappuccino mug or
tempered glass mug, and froth the mixture. (If you prefer to use a frothing jug, then pour into a
mug once the frothing is completed.)
2. Slowly add the espresso and almond syrup to the frothed chocolate milk.
3. Top with a dollop of whipped cream, and drizzle with chocolate sauce.
Mmmmm . . . very chocolate-y.
1 1/2 cups (330 g) sugar
1 cup (220 g) sifted unsweetened cocoa powder
A pinch of salt
1 cup (250 ml) water
2 teaspoons (10 ml) vanilla extract
yield: 21/2 cups (625 ml)
1. Combine the sugar, cocoa powder, and salt in a saucepan.
2. Whisk thoroughly.
3. Gradually add the water to the cocoa, stirring (not beating) with the whisk to blend thoroughly.
4. Place over medium heat, stirring frequently with the whisk until the mixture comes to a boil. A layer of foam may form on top of the syrup.
5. Boil for 3 minutes, stirring constantly with the whisk. Reduce the heat if the syrup threatens to boil over.
6. Remove from the heat; pour into a heatproof liquid measuring cup (3 cup/750 ml capacity).
7. Let cool briefly, then chill, uncovered, in the refrigerator until completely cold.
8. Strain through a fine strainer into a 21/2-cup (625 ml) container.
9. Stir in the vanilla.
10. Store, covered, in the refrigerator. The syrup can be kept refrigerated for up to 2 weeks.
Variation: For a spicier version, try stirring in 2 teaspoons (4 g) grated orange peel and 1teaspoon (2 g) ground cinnamon with the cocoa powder.
(* Recipe from I Love Coffee by Susan Zimmer -original publication 2007- ebook released on February 25, 2014- Andrews McMeel- reproduced with permission)