There is an entire chapter of drink recipes in Baked: New Frontiers in Baking. I had tried exactly zero of them before today, when the Cinnamon Mocha recipe came up on the Baked Sunday Mornings schedule.
It only takes a couple of minutes to put the drink together. You combine cocoa powder with sugar and cinnamon; whisk in a shot of espresso; and add the coffee-cocoa mixture into hot milk. You heat the mixture until boiling and serve. While the recipe recommends vanilla bean whipped cream as an accompaniment, I didn't bother and enjoyed my mocha plain.
And boy did I enjoy it. To be honest, I was not expecting to like this drink. Even though I love the flavor of coffee, I am not a regular coffee drinker and I never order fancy coffee drinks -- my coffee consumption is pretty much limited to an espresso or a drip coffee with sugar after a meal in a restaurant every once in a blue moon. I also generally do not like the combination of chocolate with cinnamon. But the cinnamon level in this drink was just right and complemented the rich chocolate flavor instead of competing with it.
As I was mixing the cocoa powder with the sugar, cinnamon, and espresso, I got the sensation of being in a shopping mall of catching a whiff of Cinnabon along with a cup of coffee. And when I drank my mocha, it was essentially a super rich, thick, and sweet hot chocolate with a nice touch of warm cinnamon. It was so good that I couldn't even wait for it to cool off and drank the mocha while it still steaming hot, burning my tongue. I definitely consider this a hot chocolate drink more than a coffee drink and if you made it in mass quantities, I think it would be amazing at a holiday party. I'm so glad that I gave this drink a try -- it was like a lovely warm hug on this chilly December day.
Recipe: "Cinnamon Mocha" from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito, recipe available here at Baked Sunday Mornings.
It only takes a couple of minutes to put the drink together. You combine cocoa powder with sugar and cinnamon; whisk in a shot of espresso; and add the coffee-cocoa mixture into hot milk. You heat the mixture until boiling and serve. While the recipe recommends vanilla bean whipped cream as an accompaniment, I didn't bother and enjoyed my mocha plain.
As I was mixing the cocoa powder with the sugar, cinnamon, and espresso, I got the sensation of being in a shopping mall of catching a whiff of Cinnabon along with a cup of coffee. And when I drank my mocha, it was essentially a super rich, thick, and sweet hot chocolate with a nice touch of warm cinnamon. It was so good that I couldn't even wait for it to cool off and drank the mocha while it still steaming hot, burning my tongue. I definitely consider this a hot chocolate drink more than a coffee drink and if you made it in mass quantities, I think it would be amazing at a holiday party. I'm so glad that I gave this drink a try -- it was like a lovely warm hug on this chilly December day.
Recipe: "Cinnamon Mocha" from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito, recipe available here at Baked Sunday Mornings.
Comments