Prep 10 mins
Cook 0 mins
Using fresh brewed coffee and cocoa powder - not a syrup. From Taste of Home Cooking School notes.
- 1⁄3 cup ground coffee (NOT instant coffee)
- 1 teaspoon ground cinnamon
- 1 cup milk
- 2 -3 tablespoons sugar (to taste)
- 2 tablespoons baking cocoa
- 1 teaspoon vanilla extract
- 4 cinnamon sticks (optional)
- whipped cream (optional)
- In a coffeemaker basket - using a filter - combine the coffee grounds and ground cinnamon. Prepare 4 cups of coffee as directed on your coffee maker directions.
- As coffee is brewing, in a medium saucepan, combine the milk, sugar, cocoa and vanilla and cook over medium-low heat, stirring occasionally, for 5-7 minutes (till small bubbles appear on the sides of the pan) - DO NOT BOIL.
- Pour the hot milk mixture into four coffee cups/mugs, then add the cinnamon brewed coffee.
- Optional, garnish with cinnamon sticks and a dollop of whipped cream.
Wow! This is delicious! You can't go wrong with coffee and chocolate in my book, but it is the cinnamon that takes it over the top in this one! I had it warm with brunch today, and it was smooth and spicy and perfect. I have a little saved that I am chilling, and I will try it cold over ice tomorrow.
I made this today and really enjoyed. The cinnamon definitely
stood out! I added a cinnamon stick to each cup so maybe that's why. Thx for sharing!
Yum! The perfect combination of so many of my favorite flavorings for coffee, all in one place! Since the weather has gotten quite toasty lately, I made this as an iced coffee rather than a hot drink. I increased the amount of ground coffee by about 3 tbs to make it stronger. I also used skim milk and stevia to sweeten (I added the stevia to the milk mixture after heating it). Because I used guilt-free milk and sweetener, I of course had to add some guilt in the form of whipped cream, lol. With the slightly strengthened 4 cups of coffee, I ended up with 2 large iced coffees. Thanks for posting! Made for the Emerald City Shakers for ZWT7