Paulettes Cafe Mocha and Valentines Day Raspberry CocoaFrom pollymotzko 8 years ago
- coffee-freshly ground of your choice shopping list
- bottled water shopping list
- Nestle's Quick chocolate Mix shopping list
- Italian almond or Amaretto syrup-for the almond Kiss shopping list
- Raspberry Italian syrup-for the Valentine's Day hot cocoa shopping list
- whipped cream shopping list
- chocolate whipped cream shopping list
How to make it
- 1 tablespoon of freshly ground coffee of your choice per 1 cup of bottled water.
- Brew according to manufacturer’s suggestions for your particular kind of coffee maker.
- Put up to ¼ cup of Fat free Vanilla Creamer and up to 3 Tablespoons Nestle’s Quick Chocolate Mix in 1 large mug then pour the freshly brewed coffee on top. Stir with a spoon or small wire whisk and then put a dollop of whipped cream on top. To make it extra special sprinkle some ground cinnamon on top the whipped cream!
- Serve to happy people and enjoy good conversation, plenty of good times and enjoy!
- NOTE: Some of the coffee choices that I like are: French Roast, Decaf. Or regular Sumatra-which is strong but not bitter and flavorful-really aromatic! Mocha Java is another great choice as well.
- Something that I created from being inspired from going to a local CA Coffeehouse is the ALMOND KISS…..
- Make my above Café Mocha but also add a few Tablespoons of Torani Almond Italian Syrup or Amaretto Syrup from Italy. Man is that good!!!
- For my Valentine’s Hot Cocoa:
- Make whatever brand of cocoa mix you like or make it from scratch and then add:
- 2 Tablespoons Raspberry Syrup by Torani or other brand, usually made in Italy, made especially for drinks-not pancakes!!!!
- Also, for a special Valentine Decadence-Top your Hot Cocoa or Café Mocha with chocolate whipped cream which is total chocolate indulgence and puts a smile on people's faces because it is so unexpected.….(You can buy it where they sell the regular whipped cream in your dairy section.)
The Cookpollymotzko Garden Grove, CA
The Rating2 people
Wow, what an interesting recipe! Sounds really yummy with raspberry and almond/amaretto syrups!juels in Clayton loved it