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Double Cocoa Mocha https://www.metro.ca/userfiles/image/recipes/moka double cacao-11362.jpg PT05M PT02M PT07M
Heat milk in saucepan set over medium-low heat; cook, stirring often, for 3 to 5 minutes or until steaming. Whisk with frother or hand blender until frothy.Divide espresso, cocoa powder and sugar between 2 large mugs.Pour frothed milk over coffee. Top with dollop of whipped cream. Garnish with drizzle of melted chocolate and cocoa nibs.TIPS:Substitute chocolate-covered espresso beans for cocoa nibs if desired.Source: Starbucks®
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1 cup (250 ml) brewed Starbucks® Espresso Roasted 1 cup (250 ml) 2% milk 2 tablespoons (30 ml) cocoa powder 2 tablespoons (30 ml) granulated sugar 1/2 cup (125 ml) whipped cream 1 oz (28 g) dark chocolate melted 2 tablespoons (30 ml) cocoa nibs
Double Cocoa Mocha

Double Cocoa Mocha

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Collation
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Preparation
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COOKING
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TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 ml)
    brewed Starbucks® Espresso Roasted
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    250 g SELECTED VARIETIES


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    300 g OR 10 - 16 un. SELECTED VARIETIES


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  • 1 cup
    (250 ml)
    2% milk
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  • 2 tablespoons
    (30 ml)
    cocoa powder
  • 2 tablespoons
    (30 ml)
    granulated sugar
  • 1/2 cup
    (125 ml)
    whipped cream
  • 1 oz
    (28 g)
    dark chocolate melted
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    4 for/ $5.00

    SELECTED SIZES SELECTED VARIETIES


    CADBURY CHOCOLATE BAGS, Nestlé Multi-pack or Chocolate Bags

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    150 g SELECTED VARIETIES WHILE QUANTITIES LAST


    REESE MINIATURES PEANUT BUTTER CUPS

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    165 g, WHILE QUANTITIES LAST


    LINDT LINDOR VALENTINE HEART CHOCOLATE

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    108 g, SELECTED VARIETIES WHILE QUANTITIES LAST


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    150 g SELECTED VARIETIES WHILE QUANTITIES LAST


  • 2 tablespoons
    (30 ml)
    cocoa nibs
Imprimer ma sélection

Preparation

Heat milk in saucepan set over medium-low heat; cook, stirring often, for 3 to 5 minutes or until steaming. Whisk with frother or hand blender until frothy.

Divide espresso, cocoa powder and sugar between 2 large mugs.

Pour frothed milk over coffee. Top with dollop of whipped cream. Garnish with drizzle of melted chocolate and cocoa nibs.

TIPS:

Substitute chocolate-covered espresso beans for cocoa nibs if desired.

Source: Starbucks®

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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