This weeks Food Network Chef’s Challenge hosted by I Blame My Mother is Emeril Lagasse. Emeril as I am sure you’ve know is highly famous and has tons and tons of recipes to choose from. I knew that with Christmas right around the corner I wanted something tasty and easy. So I choose this christmasy coffee delight. What a decadent sweet coffee pleasure. This was full of flavor and a super special treat. But if and when I make it next time I will probably cut the sugar in half and only use 1/3 cup, it was very sweet.
This would be perfect for a special coffee break with friends and family. It was super easy to make and I can promise would be a crowd pleaser.
Please be sure to check out the other participants at I Blame My Mother.
Ingredients: 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 inch by 3 inches, 10 whole cloves, 2 to 2 1/2 cups hot brewed strong coffee, 1/4 cup cold heavy cream, Ground cinnamon, for garnish, Cocoa, for garnish
start off pouring the milk into a small saucepan over medium heat
add in the sugar (I recommend cutting the amount in half)
and the cocoa, stir well until dissolved.
Then add the orange peel, cinnamon sticks and cloves, stir and bring to a simmer then remove from heat and let steep for 10 minutes.
then go ahead and beat up some fresh whipping cream, adding a tablespoon of sugar
then strain the milk mixture into a coffee carafe with 2 1/2 cups of brewed coffee
Serve immediately with a dollop of whipping cream on top and a sprinkle of cinnamon.
Then sit back and relax, you deserve it!
Print This Recipe
Chocolate-y Christmas Cafe au Lait
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 inch by 3 inches
10 whole cloves
2 to 2 1/2 cups hot brewed strong coffee
1/4 cup cold heavy cream
Ground cinnamon, for garnish
Cocoa, for garnish
In a medium saucepan, whisk together the milk, 2/3 cup of the sugar, and 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 the heat, cover, and let steep for 10 minutes.
In a medium bowl, whip the cream with the remaining 1 teaspoon 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 1/2 cups for stronger coffee flavor, to taste). Pour into cups or small mugs and top each with a dollop of the sweetened whipped cream.