Orange-Scented Mocha

Southern Living
Orange-Scented MochaRecipe
William Dickey; Mindi Shapiro Levine
Makes about 3 1/2 cups (about 4 servings)


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3 cups milk
6 ounces semisweet chocolate morsels
4 (2-inch) orange rind strips
1/2 teaspoon instant espresso or 3/4 tsp. instant coffee granules
1/8 teaspoon ground nutmeg
Sweetened whipped cream
Garnishes: orange rind strips and curls, ground nutmeg


Prep: 10 Minutes
Cook: 9 Minutes

1. Combine first 5 ingredients in heavy medium saucepan. Cook over medium heat, whisking often, 3 to 4 minutes or until chocolate is melted. Increase heat to medium-high, and cook, whisking often, 4 to 5 minutes or just until mixture begins to boil. Remove from heat; discard orange rind strips. Serve immediately with sweetened whipped cream. Garnish, if desired.

Orange-Scented Mocha Sipping Dessert: Prepare recipe as directed, decreasing milk to 2 cups and stirring in 1 cup half-and-half with milk and remaining ingredients.

Note: Both of these recipes can be prepared up to 2 hours ahead. Let stand at room temperature. Before serving, bring to a light boil, whisking occasionally; remove from heat, and serve immediately.

Created date

October 2007