First introduced to Europeans in 1528, ground cocoa beans were originally mixed with water, wine and peppers. Readapted with a variety of spices and sweetenings, the Cocoa Kahlúa is perfect for delicate drinkers who prefer the honeyed liquid of caramel macchiatos to the potent strength of espressos. Serve during long winter nights.
Ingredients
.75 cup Kahlúa
6 oz. semisweet chocolate
1 pt. heavy cream
Vanilla
Cinnamon
Whipped cream
Directions
1. Melt chocolate until smooth.
2. Blend in cream and heat to boiling point.
3. Add a pinch of cinnamon and drop of vanilla.
4. Mix in Kahlua, stir frequently.
