Cinnamon Mocha Drink
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.
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.