Prep 5 mins
Cook 5 mins
Hazelnut, chocolate and coffee - what can I say... I used rice milk in this, but of course you can use any kind of milk. Also I used 85 % chocolate and for sweetener rice syrup but tried one batch with honey for DH as well. He loved the honey flavor, so I'll post it with honey. As the rice milk already is sweet, one tablespoon sweetener was plenty, but if you prefer sweeter, increase sweetener to taste.
- Brew espresso.
- In a saucepan, combine all ingredients including brewed espresso. Slowly bring to a boil, stirring constatly, then reduce heat and simmer for 1 minute, still stirring.
- Pour the hot mix into blender and blend on high for 5 seconds.
- Serve, maybe garnished with whipped cream.
This was a terrific cup of coffee. Just the perfect amount of chocolate, honey and almond butter. I loved this coffee and can't wait to make it again. I did add a sprinkle of coarse salt to enhance the chocolate flavor. Garnished with a little whipped cream and a sprinkle of cocoa. Thank you so much for sharing this lovely recipe.
This drink is a pure delight! I used lowfat milk and my dark chocolate was sweetened, so 1 T of honey was plenty for me and gave it a wonderful sweetness and richness. This was a nice relaxing treat on a dreary rainy day - thanks for sharing the recipe!
I did not use any honey, it was sweet enough for me. I sprinkled with cinnamon :-)
Thanks for sharing, i will make this again when it is getting colder. Made during Ramadan Tag Game 2010