|Water||4 1⁄2 Cup (72 tbs)|
|Instant espresso||3⁄4 Cup (12 tbs)|
|Unsweetened chocolate square||1 , chopped|
|Milk||4 1⁄2 Cup (72 tbs)|
|Heavy cream/Whipping cream||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
1. In 4-quart saucepan over high heat, heat water, instant espresso, chocolate, and 3 tablespoons sugar, stirring often, until chocolate melts and mixture boils. Add milk; cook over medium heat, stirring often, until tiny bubbles form around edge and mixture is hot.
2. Meanwhile, in small bowl, with mixer at medium speed, beat heavy cream, vanilla extract, and 1 tablespoon sugar until soft peaks form.
3. To serve, with wire whisk, beat hot espresso mixture until foamy; pour into cups. Top each serving of Cappuccino with a dollop of whipped cream. If you like, sprinkle with cinnamon.