22 May

For special occasions, this chocolately brew will be the talk of the town. You can make the chocolate mixture a couple days in advance. When you’re ready to serve it, simple brew the coffee and whip the chocolate. —Mary Marlowe Leverette, Columbia, South Carolina

VERIFIED BY Taste of Home Test Kitchen


6 servings

  • Ingredients 
  • 4 ounces semisweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons hazelnut liqueur
  • 4-1/2 cups hot brewed coffee
  • Sweetened whipped cream, optional


Prep: 5 min. Cook: 10 min. + chilling


  1. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Add sugar and cinnamon; cook and stir until sugar is dissolved. Pour over chocolate; stir with a whisk until smooth. Stir in liqueur.
  2. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat just until soft peaks form, about 15 seconds (do not overbeat). For each serving, spoon 1/4 cup into mugs. Top with 3/4 cup coffee; stir to dissolve. Top with whipped cream if desired. Yield: 6 servings.

Originally published as Hazelnut Mocha Coffee in Taste of Home’s Holiday & Celebrations Cookbook Annual 2013, p25

1 Comment

Posted by on MonAmerica/Los_Angeles2017-05-22T11:03:55+00:00America/Los_Angeles05bAmerica/Los_AngelesMon, 22 May 2017 11:03:55 +0000 31, in music



  1. The Recipettes

    MonAmerica/Los_Angeles2017-05-22T11:13:50+00:00America/Los_Angeles05bAmerica/Los_AngelesMon, 22 May 2017 11:13:50 +0000 31, at 11:13 am

    Looks so deli 💕



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