Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Kathy Farrell-Kingsley
Recipe by Cooking Light December 2007

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Credit: Oxmoor House

Recipe Summary test

hands-on:
12 mins
total:
15 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Chocolate Therapy: Indulgent Recipes to Lift Your Spirits

Nutrition Facts

177 calories; calories from fat 27%; fat 5.4g; saturated fat 3.1g; mono fat 1.7g; poly fat 0.1g; protein 4.4g; carbohydrates 32g; fiber 1.9g; cholesterol 3mg; iron 1.4mg; sodium 62mg; calcium 126mg.
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