Ingredients
1
cup whipping (heavy) cream
1
tablespoon packed brown sugar
1
teaspoon instant espresso coffee (dry)
1
half-gallon (8 cups) milk
1/2
cup baking cocoa
1/3
cup packed brown sugar
2
tablespoons instant espresso coffee (dry)
4
oz sweet baking chocolate, cut up
8
cinnamon sticks
Preparation
In chilled small bowl, beat whipping cream, 1 tablespoon brown sugar and 1 teaspoon espresso coffee with electric mixer on high speed until stiff peaks form. Cover and refrigerate until serving time.
Mix milk, cocoa, 1/3 cup brown sugar and 2 tablespoons espresso coffee in 3-quart saucepan. Heat over medium heat, stirring occasionally, just to simmering (do not boil).
Stir in chocolate until melted. Pour mixture into cups or mugs. Top each with whipped cream. Garnish with cinnamon sticks for stirring.
