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Chocolate Castle Cappuccino

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Anonymous (not verified)
  Cold water 3 Cup (48 tbs)
  Fineground french roast coffee 1⁄4 Cup (4 tbs)
  Chocolate syrup 1⁄2 Cup (8 tbs)
  Whipping cream 1 Cup (16 tbs)
  Grated chocolate 1 Cup (16 tbs)
  Cinnamon 20 Inch (5 sticks of 4" each)

Pour water in reservoir of espresso-cappuccino maker; add coffee to filter.
Brew espresso according to manufacturer's instructions, and fill coffee cups one-third full.
Add 1 tablespoon plus 1 teaspoon chocolate syrup to each cup of espresso, stirring well.
Pour whipping cream in a small, deep, chilled metal or ceramic pitcher.
Place steam nozzle of cappuccino maker in the bottom of the pitcher.
Slowly release steam completely.
Lower pitcher until end of nozzle is just below surface of cream.
Continue to steam until whipping cream foams and doubles in volume.
Pour foamed whipping cream over brewed espresso, filling cups full.
Sprinkle each serving with grated chocolate.
Place a cinnamon stick in each cup.
Serve immediately.
Note: If the steamed cream does not become frothy and double in volume, pour over espresso and stir to mix before serving

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Chocolate Castle Cappuccino Recipe