Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Coffee | not in our table | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 cup Espresso beans
- 3 cup Boiling water
- 2 tbsp Sugar
- 1 Vanilla bean, split
- 4 cup Milk
- 4 oz. bittersweet chocolate chopped
- Whipped cream - optional
- =
Directions
In a coffee mill, finely grind the beans.
In a coffee maker, brew the espresso with the boiling water.
Meanwhile, in a small bowl, combine the sugar and cinnamon and set aside.
Using a small knife, scrape the seeds from the vanilla bean into a medium saucepan.
Pour in the milk and scald over moderate heat, about 5 minutes.
Remove from heat, add chocolate and stir until melted.
Cover and keep warm over very low heat.
Divide the hot espresso into 4 cups.
In a blender, begin whipping half of the warm chocolate milk at low speed.
Gradually increase the speed to high and blend until frothy, about 1 minute.
Pour the chocolate milk into the cups of coffee, stir briefly and top each serving with some of the milk froth.
Sprinkle the reserved cinnamon sugar on top.
Serve immediately with a dollop of whipped cream, if desired.