A delicious cocoa based coffeee drink in the Dutch tradition.
This recipe is one of our favorites from:
Flavorful Barista : Coffee and Tea Recipes
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Yield: 8 ounces (250ml)
Prep time: 7 Minutes
Total time: 9 Minutes
6 ounces (180 ml) freshly brewed coffee, light roast or medium roast, preferably from 100% arabica beans.
1 ounce (30 ml) powdered baking cocoa.
2 ounces (60 ml) milk
1 tablespoon (15 ml) raw sugar
If you are unable to find powdered baking cocoa, gently heat four squares of dark chocolate (70 pc cocoa solids) with 1 ounce of milk as a substitiute.
1) Brew 2 tablespoons (30 ml) light roast or medium roast coffee, 100% arabica if available, in 6 ounces (180 ml) of water.
2) Place the cocoa powder and sugar in the bottom of the coffee mug. Sugar is suggested, as cocoa can be quite bitter.
3) Pour the coffee over the cocoa powder mixture, stirring briskly.
4) Add the milk to taste.
Calories (kcal) 111
% Calories from Fat: 23%
% Calories from Carbohydrates: 65%
% Calories from Protein: 12%
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