Friday, January 23, 2009

Martha Stewart's Coffee Choco Milk

  • 1/2 cup milk
  • 1 cup heavy cream
  • 1/4 cup whole coffee beans
  • 2 ounces semisweet chocolate (61% Valrhona), chopped
  • 2 tablespoons Kahlua
  • 1 teaspoon confectioner's sugar
  • 1 tablespoon dark chocolate-covered coffee beans, chopped


  1. In a saucepan over medium heat, combine milk, 1/2 cup cream, and whole coffee beans.
  2. Bring to a simmer, turn off heat, cover, and steep beans for 1 hour. Strain liquid and return to saucepan; discard beans.
  3. Bring the milk-and-cream mixture back to a simmer, add chocolate, and whisk until incorporated.
  4. Remove from heat; whisk in Kahlua. Whip remaining 1/2 cup cream and the confectioners' sugar until soft peaks form.
  5. Divide the hot chocolate between two cups and garnish each portion with a dollop of whipped cream and a sprinkling of chopped chocolate-covered coffee beans.

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