For special occasions, this chocolaty brew will be the talk of the town. You can make the mixture a few days in advance. When you’re ready to serve it, simply brew the coffee and whip the chocolate.
—MARY LEVERETTE COLUMBIA, SC
PREP: 5 MIN. • COOK: 10 MIN. + CHILLING • MAKES: 6 SERVINGS
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
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 mugs. Top with 3/4 cup coffee; stir to dissolve. Top with whipped cream if desired.