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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The combination of hot chocolate and espresso is enjoyed in Spain and throughout Europe. This version shows off the chocolate with a hint of orange and isn't as sweet as traditional American-style cocoa drinks. Ingredients:
2/3 cup boiling water |
2 ounces good-quality dark or bittersweet (60 to 70 percent cocoa) chocolate, finely chopped |
1 1/3 cups 1% low-fat milk |
1 cup brewed espresso or strong coffee |
1/4 cup unsweetened cocoa powder |
1/4 cup packed brown sugar |
1 2-inch piece orange rind strip |
1/4 cup frozen fat-free whipped topping, thawed |
cocoa powder (optional) |
Directions:
1. Combine 2/3 cup boiling water and chopped chocolate in a medium saucepan, stirring until chocolate melts. Add milk and next 4 ingredients (through rind); cook over medium-low heat, stirring with a whisk. Heat 5 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Discard rind. Pour 1 cup mixture into each of 4 mugs. Spoon 1 tablespoon whipped topping over each serving. Dust with cocoa powder, if desired.
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