Ingredients
4 cups 2% milk6 ounces 70% cacao dark baking chocolate, chopped3 tablespoons brown sugar1 teaspoon instant espresso powder1 teaspoon vanilla extractDash saltCOFFEE WHIPPED CREAM:1/2 cup heavy whipping cream1 teaspoon instant espresso powder1 tablespoon sugarChocolate-covered coffee beans, chopped, optional
Preparation
In a large saucepan, heat milk over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolate, brown sugar, espresso powder, vanilla and salt until smooth. Return to the heat; cook and stir until heated through. Pour into mugs.
In a small bowl, beat cream and espresso powder until it begins to thicken. Add sugar; beat until soft peaks form. If desired, garnish with coffee beans.
To prepare in a slow cooker: In a 1-1/2-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low 2 hours, stirring occasionally, until mixture is hot and chocolate is melted.
