Frothy Mexi-Mocha Coffee

Rich enough to be a dessert. This is so rich that you could cut the sugar in half or out and it will still taste great. I used half whipping cream and half skim milk. The orange rind gives it a nice subtle flavor. Makes 2 drinks. Recipe can be halved or doubled.

• Ready In: 10 mins
• Serves: 2

Ingredients

• 1⁄2 cup  lightly packed light brown sugar
• 2  ounces  semisweet chocolate, chopped
•  orange rind (2-inch x 1/4-inch strip)
• 1⁄4 teaspoon ground cinnamon
• 1⁄8 teaspoon ground allspice
• 1⁄2 cup  hot  strong coffee
• 1⁄4 cup  warmed half-and-half
•  orange rind (to garnish)
•  cinnamon stick (to garnish)

Directions

1. Combine sugar, chocolate, orange rind, cinnamon and allspice in blender. Whirl until finely chopped.
2. Add coffee to blender. Whirl for 1 to 2 minutes or until smooth and chocolate is melted, scraping down side if needed.
3. Pour into saucepan; Gently heat.
4. Combine in blender with warmed half-and-half; Whirl until frothy. Strain; discard solids.
5. Serve in cappuccino cups. Garnish with orange rind and cinnamon sticks, and chocolate covered coffee beans, if you wish.