Frothy Mexi-Mocha coffee

 

     Rich enough to be a dessert.

• ½ cup lightly packed light brown sugar
• 2 ounces semisweet chocolate, chopped
• ½ strip orange rind (2 x ¼ inch)
• ¼ teaspoon ground cinnamon
• Pinch of allspice
• 1½ cups hot strong coffee
• ¼ cup half-and-half, warmed
• Orange rind and cinnamon sticks, for garnish
• Chocolate-covered coffee beans

1. Combine sugar, chocolate, orange rind, cinnamon and allspice in blender ; whirl until finely chopped.
2. Add coffee to blender ; whirl for 1 to 2 minutes or until smooth andchocolate is melted, scraping down side if needed.
3. Pour into saucepan ; gently heat.
4. Combine in blender with warmed half-and-half ; whirl until frothy.
5. Strain ; discard solids.
6. Serve in cappucino cups ; garnish with orange rind and cinnamon sticks, and chocolate covered coffee beans, if you wish.

BON APPÉTIT