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2 tablespoons cocoa powder, sifted 2 teaspoons light brown sugar 1 cup milk (use skim or 2 percent for fat reduction) 1 cup strong hot coffee 4 tablespoons brandy (divided) Whipped cream (optional) 1 tablespoon finely grated chocolate or chocolate syrup (optional, see note) Directions: In small bowl, blend cocoa powder and brown sugar with a few teaspoons of the milk to form a paste. In small saucepan, place remaining milk and bring it almost to a boil. Pour hot milk onto the paste and stir until cocoa is smooth and blended. Return cocoa to pan and add hot coffee. Heat gently until very hot but not boiling. Evenly divide mixture into two large mugs and add two tablespoons brandy to each. If desired, top with dollops of whipped cream and a sprinkling of grated chocolate or drizzle t chocolate syrup over whipped cream lightly. Yield two drinks. Note: To make chocolate syrup, mix together two cups light brown sugar and ¾ cup cocoa powder. Stir in 1-1/4 cups boiling water. Transfer mixture to small, heavy saucepan and simmer gently ten minutes, stirring frequently. Allow syrup to cool, add two teaspoons vanilla extract. Cover and shill in freezer. Makes about 2-1/4 cups. Per Serving: 185 calories with whole milk 16 carbohydrates 5g protein 5g total fat - 3 grams saturated 17mg. Cholesterol 2g fiber 69mg sodium Calories from fat equal 24 percent |