Tue Jun 28, 2011 10:56 pm
2/3 cup heavy cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
4 oz (4 squares) semisweet chocolate, coarsely chopped
5 cups freshly brewed coffee
In a small saucepan, heat 1/3 cup of the cream, the cinnamon and cloves over low heat. Stir in the chocolate and heat until melted, about 2 minutes. Set aside.
In a small bowl, whisk the remaining 1/3 cup of cream to stiff peaks. Stir the melted chocolate mixture into the hot coffee and pour into the hot coffee and pour into serving mugs. Top each with a dollop of whipped cream.
Makes 6 cups.