Food & Cooking Recipes Drink Recipes Cocktail Recipes Spiked Jones 4.3 (4) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 30, 2020 Print Rate It Share Share Tweet Pin Email Servings: 2 Whip up this tipple to treat yourself and your sweetie, or double the batch for a small group of lonely hearts. Ingredients ½ cup milk 1 cup heavy cream ¼ 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 Directions 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. Rate it Print