If anything can improve the steamy combo of strong espresso and intense chocolate, it's the dash of cinnamon in the signature mocha. Note: You can replace the espresso with double-strength coffee, using twice the recommended amount of ground coffee when brewing it.
Adapted from Baked: New Frontiers in Baking
, by Matt Lewis and Renato Poliafito, copyright © 2008. With permission of the publisher, Stewart, Tabori & Chang.
This recipe is one of the most decadent (retro) desserts
we found in a tiny Brooklyn bakery
Servings: Serves 2
Ingredients 1/4 cup plus 2 Tbsp. dark unsweetened cocoa powder1/4 cup sugar1 tsp. cinnamon , plus more for garnish2 long shots (1/2 cup) freshly brewed espresso2 cups whole milkWhipped cream (optional)
In a small heatproof bowl, whisk together cocoa powder, sugar, and cinnamon. Slowly add the hot espresso and whisk until mixture is smooth.
In a medium saucepan, heat milk over medium heat, about 5 minutes or until it begins to simmer. Add espresso mixture and whisk until combined. Stirring constantly, bring mixture to a boil (about 5 minutes), then remove from heat.
Divide mocha evenly between 2 mugs. If desired, add whipped cream so that it forms a heart shape on top and sprinkle with cinnamon. Serve immediately.