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Mocha Espresso with Amaretto
Are you looking for a grown-up hot chocolate? Look no farther. This combination of cocoa, stovetop espresso and Amaretto topped with whipped cream will satisfy. The espresso lends its own unique coffee flavor to this libation. but if you do not have access to an espresso maker, stovetop or mechanical, you can use freshly brewed double strength coffee. As for the Amaretto, make it Luxardo, the most glorious of all. Whip your cream ever so softly, just to thicken it, and don’t omit the 1/8 teaspoon almond extract. It may not sound like much, but it works magic on the whipped cream.
Mocha Espresso with Amaretto
serves 2
2 cups whole milk
2 tablespoons granulated sugar
7 tablespoons Dutch process cocoa, such as Pernigotti or Penzeys High Fat
1cup brewed espresso
1/3 cup Amaretto
1 teaspoon vanilla extract
cocoa for dusting drinks
Whipped Cream
1 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon vanilla
1/8 teaspoon almond extract
Make the whipped cream. Pour heavy cream into medium bowl. Add sugar and extracts. Beat until thickened. Set aside.
Pour milk into saucepan. Add sugar and cocoa, whisking to combine. Heat to scalding, whisking occasionally. Remove from heat and add hot espresso, Amaretto and vanilla extract. Pour into serving glasses, top generously with whipped cream and a dusting of cocoa. Serve at once.
Buon natale!
I have no affiliation with any product, manufacturer, or site mentioned in this article.