Christmas Morning Chocolately Café Au Lait
Serving Size: Serves 8-10
1 1/2 cups whole milk
2/3 cup plus 1 teaspoon sugar
1/2 cup unsweetened Dutch Process cocoa powder
2 (2 inch) cinnamon sticks
1 strip orange peel, about 1/2 by 3 inches
10 whole cloves
2 to 2 1/2 cups hot brewed strong Brennan’s coffee
1/3 cup cold heavy cream
ground cinnamon for garnish
cocoa, for garnish
Adapted From: Epicurious.com
A little more work than your traditional morning coffee, but hey, it’s Christmas. Maybe don’t give it to the kids though, Christmas is enough excitement.
In a medium saucepan, whisk together the milk, 2/3 cup of sugar, and the cocoa until smooth. Add the cinnamon sticks, orange peel and cloves and bring to a simmer, stirring, to dissolve the sugar and prevent the cocoa from sticking to the bottom of the pot. Simmer for 2 minutes, then remove from heat, cover and let steep for 10 minutes.
In medium bowl, whip the cream with the remaining 1 teaspoon of sugar until thick and frothy, and peaks form. Set aside.
Strain the milk mixture into a coffee pot or carafe and add 2 cups of the hot coffee (2 ½ cups for stronger coffee flavor, to taste). Pour into cups or small mugs and top each with a dollop of the sweetened whip cream. Serve immediately.