Make a hot chocolate mocca
Feb 08, 2008
THOSE of you accustomed to eating chocolate may be surprised to learn that it was originally enjoyed as a drink. Michael Kijjambu, a coffee specialist at 1000 cups, took us through the process of making a quick cup of hot chocolate mocca in the comfort of your home, with simple ingredients like milk
By Roger Mugisha
THOSE of you accustomed to eating chocolate may be surprised to learn that it was originally enjoyed as a drink. Michael Kijjambu, a coffee specialist at 1000 cups, took us through the process of making a quick cup of hot chocolate mocca in the comfort of your home, with simple ingredients like milk, coffee, chocolate and ice cream.
Procedure:
-Get two spoons of any kind of powdered drinking chocolate that you like for example Cabdury’s and mix with your choice of coffee (preferably espresso) in a cup.
-Boil some milk over medium-low heat until it steams and secure plenty of froth (cream white layer) that you will pour over the mixture using a spoon.
-Once the froth has settled, add a spoon or two of your favourite ice cream flavour (vanilla, strawberry) with cookies and raisins on top of it.
-Then sprinkle or garnish the cup with either a powdered cinammon or a leaf. The cinammon is entirely to add flavour to the blend and to enjoy appropriately, use a spoon and scoop the cup’s contents from the top inwards.
-Let the chocolate melt slowly. Stir it with a whisk or table spoon to get all the chocolate in contact with the milk. Continue adding milk and stirring until all the milk has been incorporated and it is ready to pour into a cup and serve.
THOSE of you accustomed to eating chocolate may be surprised to learn that it was originally enjoyed as a drink. Michael Kijjambu, a coffee specialist at 1000 cups, took us through the process of making a quick cup of hot chocolate mocca in the comfort of your home, with simple ingredients like milk, coffee, chocolate and ice cream.
Procedure:
-Get two spoons of any kind of powdered drinking chocolate that you like for example Cabdury’s and mix with your choice of coffee (preferably espresso) in a cup.
-Boil some milk over medium-low heat until it steams and secure plenty of froth (cream white layer) that you will pour over the mixture using a spoon.
-Once the froth has settled, add a spoon or two of your favourite ice cream flavour (vanilla, strawberry) with cookies and raisins on top of it.
-Then sprinkle or garnish the cup with either a powdered cinammon or a leaf. The cinammon is entirely to add flavour to the blend and to enjoy appropriately, use a spoon and scoop the cup’s contents from the top inwards.
-Let the chocolate melt slowly. Stir it with a whisk or table spoon to get all the chocolate in contact with the milk. Continue adding milk and stirring until all the milk has been incorporated and it is ready to pour into a cup and serve.