December 04, 2017
Beverages, Non-Alcoholic, Dairy,
Easy/Beginner Cooking, Quick Meals, Christmas, Entertaining, Fall/Autumn, Winter, Microwave, Stove Top, Gluten-Free, No Eggs, Vegetarian, Chocolate, Milk, Kosher Dairy more
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"Recipe source: Cooking Light (December 2016)"
In a saucepan over low heat combine coffee and 1/4 cup milk. Add sugar, cool and chocolate over low heat for 4-5 minutes until chocolate melts, stirring frequently. (DO NOT SIMMER). Stir in peppermint oil. Divide hot coffee mixture among 6 small coffee cups.
Place remaining 1/4 cup milk in a microwave-safe 1-cup container with a lid. Shake for one minute or until milk is frothy and doubled in volume. Remove lid and microwave milk at high for 30 seconds. Top each coffee cup with a dollop of milk froth. Divide any remaining hot milk evenly among cups. Garnish each cup with crushed peppermint, if desired.
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