“Not a bad substitute for a high-priced Starbuck’s mocha latte, especially given the price differential. For me, this recipe is not sweet enough, so I increased the sugar to 1/3 cup. Any leftovers can be stored in the refrigerator and either enjoyed iced the next day or gently reheated over medium-low heat.” – April Ferre
- 3 Tablespoons Sugar
- 1/4 Cup Instant Coffee
- 1 1/2 Cup Water
- 1 Ounce Unsweetened Chocolate
- Dash Salt
- 3 Cups Milk
- Whipped Cream
- In saucepan combine sugar, coffee, water, chocolate and salt. Stir over low heat until chocolate melts. Simmer 4 to 5 minutes, stirring constantly.
- Gradually add milk; heat and stir until hot. Remove from heat and beat with rotary beater until frothy.
- Pour into cups, spoon dollops of whipped cream on each. Pass extra sugar and whipped cream. Makes 3 to 4 servings.
Recipe – Jean Hansen