The temperatures lately here in the Rocky Mountain region have been rather high -- when D and I arrived in Denver this past Sunday evening, the temperature was 20 degrees higher (79) than what we had left in Chicago. Here in Wyoming daytime temps have averaged in the mid to upper 70s. But come on now, it's October! I am so ready for temps in the low to mid 60s. I love "sweater weather." I have to admit I'm a bit worried we're going to jump from summer straight to dreary and gloomy winter weather. Fingers crossed we don't just skip over autumn! Anyway, regardless of the weather outside, I was definitely in the mood for a cold-weather pick-me-up in the afternoon. Though my standard hot drinks are typically either a chai latte or green tea, today I decided to make a mocha hot chocolate by combining a shot of espresso with hot chocolate. The end result was just what I was looking for -- gotta love a jolt of caffeine in the mid-afternoon!
Mocha Hot Chocolate (printer-friendly version)
makes one serving
1 teaspoon espresso powder
3 oz boiling water
1 cup organic skim milk, warmed
2 teaspoons Dagoba cacao powder
3 teaspoons raw sugar
1. Bring a small pot of water to a boil over high heat.
2. Place a heaping teaspoon of espresso powder in a small bowl.
3. Pour three ounces of boiling water over the espresso powder (I used a shot glass to measure out the three ounces) and stir to combine.
4. Heat the milk in a microwave-safe mug in the microwave.
5. Pour the espresso into the warmed milk. Stir to combine.
6. Add in the cacao powder and raw sugar. Stir to combine. Add in more sugar if necessary.
7. Serve immediately -- with marshmallows if you have some on hand!
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