Coffee Beans, Vanilla Pods and Cinnamon Sticks
Coffee Beans, Vanilla Pods and Cinnamon Sticks
Karl Newedel
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Coffee Beans in a Scoop
Coffee Beans in a Scoop
Steven Morris
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1 1/2 ounces semisweet chocolate
1 cup milk
1 tablespoon sugar
1/4 teaspoon almond extract
1/4 teaspoon cinnamon
Hot brewed coffee
4 ounces brandy

Combine the chocolate, broken into pieces and the milk in small saucepan over low heat and cook gently, stirring constantly, just until the chocolate melts and the milk is hot, but not boiling. Transfer to food processor or blender. Add the sugar, almond extract and cinnamon and mix 15 seconds.
Fill 2 large mugs half full with chocolate mixture. Pour enough hot coffee
into each mug to almost fill. Add 2 ounces brandy to each and garnish
with cinnamon stick, if desired. Serves 2.

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