Hazelnut Mocha Coffee

Total Time Prep: 5 min. Cook: 10 min. + chilling
Yield 6 servings
Test Kitchen Approved
For special occasions, this chocolaty brew will be the talk of the town. You can make the chocolate mixture a couple of days in advance. When you're ready to serve it, simple brew the coffee and whip the chocolate. —Mary Marlowe Leverette, Columbia, South Carolina

Ingredients

  • 4 ounces semisweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons hazelnut liqueur
  • 4-1/2 cups hot brewed coffee
  • Sweetened whipped cream, optional

Directions

  1. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Add sugar and cinnamon; cook and stir until sugar is dissolved. Pour over chocolate; stir with a whisk until smooth. Stir in liqueur.
  2. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat just until soft peaks form, about 15 seconds (do not overbeat). For each serving, spoon 1/4 cup into each mug. Top with 3/4 cup coffee; stir to dissolve. Top with whipped cream if desired.

Nutrition Facts

1/4 cup chocolate mixture with 3/4 cup coffee (calculated without whipped cream): 295 calories, 21g fat (13g saturated fat), 54mg cholesterol, 19mg sodium, 25g carbohydrate (23g sugars, 1g fiber), 2g protein.

For special occasions, this chocolaty brew will be the talk of the town. You can make the chocolate mixture a couple of days in advance. When you're ready to serve it, simple brew the coffee and whip the chocolate. —Mary Marlowe Leverette, Columbia, South Carolina
Recipe Creator

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