Description
This combination of cocoa, espresso and Amaretto topped with whipped cream is hot chocolate for grown-ups. The espresso lends its own unique coffee flavor, and the Amaretto turns it into something special. No espresso maker? No worry—use freshly brewed double strength coffee. Top with sweetened whipped cream for a luxurious wintertime treat.
Ingredients
- 1 cup Heavy Cream
- 3 Tablespoons Granulated Sugar, Divided
- 2 teaspoons Vanilla Extract, Divided
- ⅛ teaspoons Almond Extract
- 2 cups Whole Milk
- 7 Tablespoons Dark Dutch Process Cocoa, Plus More For Dusting
- 1 cup Brewed Epsresso
- ⅓ cups Amaretto
Preparation
Make the whipped cream. Pour heavy cream into a medium bowl. Add 1 tablespoon sugar, 1 teaspoon vanilla, and the almond extract. Beat until thickened. Set aside. Note: although 1/8 teaspoon almond extract does not sound like much, it works magic on the whipped cream by imparting an extraordinary depth of flavor.
Pour milk into a saucepan. Add the remaining 2 tablespoons sugar and cocoa, whisking to combine. Heat to scalding, whisking occasionally. Remove from heat and add hot espresso, Amaretto and remaining 1 teaspoon vanilla extract. Pour into serving glasses, top generously with whipped cream and a dusting of cocoa. Serve at once.
