We continue talking about different coffee drinks as we started in our previous articles.
A doppio poured over chocolate syrup and orange (and sometimes lemon) peel, usually topped with whipped cream, the drink originated at Seattle's historic Last Exit on Brooklyn coffeehouse.
1 1/4 cups heavy cream
1/4 cup granulated sugar
4 teaspoons unsweetened cocoa powder
6 tablespoons cold brewed espresso, or strong regular coffee
1/2 teaspoon vanilla extract
In a large bowl, beat the cream until soft peaks start to form.
Gradually add the remaining ingredients, beating constantly, until well
combined and stiff peaks form. (Can be made up to 1 hour in advance,
covered tightly and refrigerated)
Yield: about 2 1/2 cups
Two shots of espresso with chocolate topped with whip cream and an
1/2 cup chocolate syrup
4 tablespoons sugar
4 (1--inch) pieces orange peel
24 ounces espresso coffee, hot
Cappuccino Cream, recipe follows
Cocoa powder, garnish
Grated bittersweet chocolate, garnish
Directions Divide the chocolate syrup, sugar, and orange peel into 4 coffee mugs. Pour about 6 ounces of the espresso into each mug and stir. Top with cappuccino cream, and garnish, to taste, with the cocoa and grated chocolate.