GOOD MORNING!

I am on what you could call a super caffeine buzz! I have literally been bouncing off the walls for the last 2 hours! What caused this buzz you ask!? Well it could be the 6 tablespoons and 4 teaspoons of espresso but that’s just a guess! Notice all the exclamation points?? That means I have way too much energy for this time of the morning.

Lately I have been growing addicted to the national crack dealer “Starbucks” and noticed that I have been making a pretty significant dent in my budget. So I put the power of Google to the test and made a quest for a caffeine filled recipe that I could make on my own.

Luckily my internet surfing yielded me some great results when I landed on the Epicurious website.
This is where I found the Mocha-Cinnamon Hot Chocolate recipe which I found is chalked full of caffeinated goodness.

This recipe is definitely rich and delicious. What I love most about the Mocha-Cinnamon Hot Chocolate recipe is that the flavor of the espresso is not overpowering (which one might expect when you use over 6 tablespoons of espresso). The smooth rich creamy chocolate flavor creates a drink that can be used not only to wake you in the morning but when combined with the whipped topping it creates finish to any great meal at the end of your day! I also love the subtle hint of cinnamon as it creates a flavor that is similar to that of traditional Mexican hot chocolates. I would recommend this to any mocha lover who is looking for a recipe that is quite easy and extremely versatile.

Mocha-Cinnamon Hot Chocolate
by Epicurious

Ingredients:

1/3 cup chilled whipping cream
4 teaspoons plus 6 tablespoons (packed) dark brown sugar
1 1/2 teaspoons plus 5 tablespoons instant espresso powder
4 cups milk
2 3-inch-long cinnamon sticks, broken in half
1/4 cup unsweetened cocoa powder
3 ounces milk chocolate, chopped
Ground nutmeg
Additional cinnamon sticks (optional)

Directions:

Whisk cream, 4 teaspoons brown sugar, and 1 1/2 teaspoons espresso powder in medium bowl until peaks form. Cover and refrigerate whipped cream.

Bring milk and 2 cinnamon sticks to simmer in heavy large saucepan over medium-high heat. Add 6 tablespoons brown sugar, 5 tablespoons espresso powder, and cocoa powder. Whisk to blend. Add chocolate and whisk until melted and smooth. Discard cinnamon sticks. Ladle hot chocolate into 4 mugs. Top with whipped cream. Sprinkle with nutmeg. Garnish with additional cinnamon sticks, if desired.