Barcelona Hot Chocolate

(from shawn’s recipe box)

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.

Source: Kathy Farrell-Kingsley, Chocolate Therapy: Indulgent Recipes to Lift Your Spirits, Cooking Light, DECEMBER 2007

Serves 4 people

Categories: Beverages

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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