Thursday, September 2, 2010

recipe number 34

Mexican Mocha
3/4 cup instant cocoa mix
1/3 cup decaffeinated freeze-dried instant coffee
3 cups water
2 cups milk
1 cup light cream or table cream
1 tsp orange extract
blend cocoa mix, coffee, water and milk in a large saucepan. Heat, stirring often, to boiling; remove from heat. Stir in 1/2 cup of the cream pour into heated mugs . Stir orange extract into remaining 1/2 cream, float a thin layer of the cream on top of each serving.
Yield: 10 -1/2 cups servings

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