without cream, not from syrup: homemade dark chocolate mocha

by Chen

I am not a serious coffee drinker.

But I am always impressed by how well it complements various dishes–ice cream, chocolate cake, etc.

Chocolate, oh, chocolate. I just notice that with some so-called chocolate syrup and fattening whipped cream, a 12 oz cup of coffee costs more than $3?! After doing some math, I think as long as I have time, I’d rather save that $ for a small bar of high quality dark chocolate and prepare my own drink.

homemade dark chocolate mocha
Makes 2 servings

1 oz dark chocolate (70+% cocoa content), chopped
1 cup milk
1 cup regular coffee, hot
2 tsp honey or sugar

Pour the coffee into two mugs. Set aside.

Heat milk in a small sauce pan over low heat. Stir in chocolate until melted. If using sugar, add it to the milk with chocolate. If using honey, remove the milk mixture from the heat and stir in until well combined.

Strain the milk-chocolate through a mesh.

Pour the strained mixture into coffee. Serve warm.

(Without coffee, it is a cup of great hot chocolate!)

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