Double Chocolate Cappuccino Cocoa

This hot cappuccino recipe is filled with double chocolate delight.


8 servings


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 ounces sweet baking chocolate, cut up
8 cinnamon sticks


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.

Estimated Time

Preparation/Total Time: 20 minutes

Additional Information

Pour hot mixture into slow cooker set on low, and add 2 cinnamon sticks. Cover and keep warm up to 8 hours.

Garnish the cocoa with shaved chocolate, and chocolate-covered spoons. Look for the spoons at gourmet shops, or make your own by dipping plastic spoons into melted candy coating and placing on wax paper until firm.

Nutritional Information

1 Serving (1 Serving): Calories 345 (Calories from Fat 170), Total Fat 19 g (Saturated Fat 12 g, Trans Fat ncg), Cholesterol 50 mg; Sodium 140 mg; Total Carbohydrate 36 g (Dietary Fiber 3 g, Sugars ncg), Protein 11 g; Exchanges: 1 1/2 Fruit; 1 Skim Milk; 4 Fat; Carbohydrate Choices: nc

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