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Frothy Mocha Seville
Make in batches as your guests arrive.
Directions
- Place brown sugar, semi-sweet chocolate, unsweetened chocolate, orange peel and cinnamon in blender container; cover. Blend until chocolate is finely chopped.
- Add hot coffee to blender container; cover and blend on medium speed until chocolate is melted.
- Add half-and-half or light cream; cover and blend until frothy. Pour into 4 coffee mugs or cups.
- Top each serving with a spoonful of Whipped Honey-Orange Topping and additional grated orange peel. Makes 4 servings.
Whipped Honey-Orange Topping
- Mix 1/2 cup heavy (whipping) cream, 1 tablespoon honey and 1 tablespoon orange liqueur or orange juice in chilled small bowl.
- Beat with electric mixer on medium speed until soft peaks form.
Prep Time: 15 minutes
Serving Size: 4
Ingredients:
- 1/4 cup firmly packed brown sugar
- 2 squares (2 oz.) semi-sweet baking chocolate, cut up
- 1 square (1 oz.) unsweetened chocolate, cut up
- 1 1/2 tsp. grated orange peel
- 1/4 tsp. ground cinnamon
- 2 cups freshly brewed double-strength Gevalia Espresso Roast Coffee
- 1/2 half-and-half or light cream, warmed
- Whipped Honey-Orange Topping
SIMILAR RECIPES
Coffee Chocomalt 
White Chocolate Coffee
Blueberry Coffee Cooler
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