Whip up this tipple to treat yourself and your sweetie, or double the batch for a small group of lonely hearts.
- Servings: 2
Source: Blueprint, 2008
- 1/2 cup milk
- 1 cup heavy cream
- 1/4 cup whole coffee beans
- 2 ounces semisweet chocolate (61% Valrhona), chopped
- 2 tablespoons Kahlua
- 1 teaspoon confectioner's sugar
- 1 tablespoon dark chocolate-covered coffee beans, chopped
In a saucepan over medium heat, combine milk, 1/2 cup cream, and whole coffee beans. Bring to a simmer, turn off heat, cover, and steep beans for 1 hour. Strain liquid and return to saucepan; discard beans. Bring the milk-and-cream mixture back to a simmer, add chocolate, and whisk until incorporated. Remove from heat; whisk in Kahlua. Whip remaining 1/2 cup cream and the confectioners' sugar until soft peaks form. Divide the hot chocolate between 2 cups and garnish each portion with a dollop of whipped cream and a sprinkling of chopped chocolate-covered coffee beans.