Mexican Mocha
Yield
5 servingsPrep
10 minCook
8 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
milk
|
|
| 12 | ounces |
evaporated milk
|
|
| ⅓ | cup |
chocolate syrup
|
|
| 1 | tablespoon |
instant coffee
|
|
| 6 | each |
cinnamon sticks
3 inches long |
*
|
| 1 ½ | cups |
whipped topping, prepared
thawed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
milk
|
|
| 346.8 | ml/g |
evaporated milk
|
|
| 79 | ml |
chocolate syrup
|
|
| 15 | ml |
instant coffee
|
|
| 6 | each |
cinnamon sticks
3 inches long |
*
|
| 355 | ml |
whipped topping, prepared
thawed |
|
Directions
Combine first four ingredients in a 2 quartt micro bowl, cover with plastic wrap. Fold back the edge of wrap to let steam out.
Microwave on med 50% power for 4 to 8 minutes until steaming, stirring at once.
To serve, pour into 5 mugs, and add a cinnamon stick to each mug.
Top with ¼ cup whipped topping yield 5 c.
