Joining Suzy from Kitchen Bouquet for another Flashback Friday! Visit Suzy and see the other flashbacks that are linked up to Flashback Friday. Join in with your own flashback!
Tis the season already...
Made this one last winter, when I was blogging as No Thyme to Cook and that blog is forever gone as I hit delete by mistake. So since now There's Always Thyme to Cook, and with the winter and the holidays coming so soon, it's a perfect time to flash back to a really fantastic treat to start off the day! Chocolate-y Christmas Cafe au Lait! Just a little whipped cream and cinnamon and it's dressed for the holidays! and good just about any morning to start your day off deliciously rich!
This drink is a delicious combination of Cafe Brulot, Hot Chocolate, and Cafe au Lait. Cafe Brulot is usually served after dinner, and Cafe au Lait with breakfast. Hot Chocolate, I'll take any time! The Cafe Brulot consists of orange peel strips, cloves, cinnamon sticks, and sugar being ignited with liqueurs in a large bowl to which black coffee is added. Not happening here, given my propensity to burn pot holders and food :) Traditional Cafe au Lait is scalded milk and black coffee poured into a cup or carafe. Both are served piping hot. Hot Chocolate adds a nice, new twist, especially topped with whipped cream and an orange peel! Perfect for a delicious start to a nice cold, morning!
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. Serve immediately.
For a stronger coffee flavor, add another 1/2 cup hot coffee to the mixture.