Total Time
10mins
Prep 10 mins
Cook 0 mins

Hey, another great one from Hershey's! This is for their dark cocoa and coffee granules but I changed it to use Cuban coffee and changed the liquid quantities.

Ingredients Nutrition

Directions

  1. Whisk together first 4 ingredients in large saucepan until smooth.
  2. Bring to boil over medium heat, whisking constantly.
  3. Boil 2 minutes, whisking constantly.
  4. Add milk; cook to serving temperature.
  5. DO NOT BOIL.
  6. Stir in extracts.
  7. Serve in cups or mugs.
  8. Garnish with whipped cream or whipped topping; sift cocoa over top.
  9. *If using with coffee granules add 1/2 cup of water more to recipe.
Most Helpful

Wonderful. The almond and dark chocolate make this a rich and creamy smooth coffee treat. I opted to use instant coffee granules, and there was a slightly bitter aftertaste (which I know is attributed to the mediocre quality of instant coffee I used). So I would recommend others who try this recipe use the Cuban coffee as listed first, or at least use a high-quality brand if you opt to use instant coffee. Thank you sharing your recipe, Manami.

NorthwestGal January 26, 2012