The combination of hot chocolate and espresso is enjoyed in Spain and throughout Europe. This version shows off the chocolate with a hint of orange and isn't as sweet as traditional American-style cocoa drinks.
Yield: 4 servings
Ingredients
* 2/3 cup boiling water
* 2 ounces good-quality dark or bittersweet (60 to 70 percent cocoa) chocolate, finely chopped
* 1 1/3 cups 1% low-fat milk
* 1 cup brewed espresso or strong coffee
* 1/4 cup unsweetened cocoa powder
* 1/4 cup packed brown sugar
* 1 2-inch piece orange rind strip
* 1/4 cup frozen fat-free whipped topping, thawed
* Cocoa powder (optional)
Preparation
Combine 2/3 cup boiling water and chopped chocolate in a medium saucepan, stirring until chocolate melts. Add milk and next 4 ingredients (through rind); cook over medium-low heat, stirring with a whisk. Heat 5 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Discard rind. Pour 1 cup mixture into each of 4 mugs. Spoon 1 tablespoon whipped topping over each serving. Dust with cocoa powder, if desired.
Nutritional Information
Calories: 177 (27% from fat)
Fat: 5.4g (sat 3.1g,mono 1.7g,poly 0.1g)
Protein: 4.4g
Carbohydrate: 32g
Fiber: 1.9g
Cholesterol: 3mg
Iron: 1.4mg
Sodium: 62mg
Calcium: 126mg
Kathy Farrell-Kingsley, Chocolate Therapy: Indulgent Recipes to Lift Your Spirits, Cooking Light, DECEMBER 2007
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