I’m writing an e-book on coffee for college students, Coffee 101, that I hope to release for the Kindle in November 2011. I decided to remove a few of the espresso-based recipes so that the bulk of the recipes in the book use regular drip coffee instead of espresso. Here’s one of the recipes that didn’t make the final draft but is still a delicious coffee drink.
This cocoa cappuccino is like a mocha latte, but with more milk foam (that’s what makes it a cappuccino). It’s very sweet, so you won’t need any sugar or creamer, especially if you drizzle syrup on top.
- 2 fluid ounces espresso
- 2 tablespoons chocolate syrup*
- 4 fluid ounces milk
- Whipped cream (optional)
Whisk together the espresso and chocolate syrup until the syrup is thoroughly mixed in and doesn’t sink to the bottom. Pour the milk into a jar with a lid and shake vigorously for 30 seconds. Remove the lid and microwave for 30 seconds or until milk foam forms on top. Pour the milk into the coffee and spoon the foam on top. Drizzle with chocolate syrup and add a small dollop of whipped cream if you want.
*If you want, you can dissolve a few teaspoons of cocoa powder into the espresso instead of chocolate syrup, but I recommend using syrup.