by Cid Bus

Viennese Coffee – (Hot) 4 servings

INGREDIENTS:

• 1/2 cup chocolate
• 2 1/2 cups strong coffee
• 4 tablespoons light cream
• 2/3 cup heavy cream
• 1 teaspoon sugar
• dash of cinnamon
• dash of cocoa

Viennese Coffee

PREPARATION:

1. Melt chocolate in a saucepan
2. Stir in a light cream
3. Slowly add coffee, beating until frothy
4. In a cold bowl whip heavy cream and sugar
5. Pour coffee mixture into cups
6. Top off with heavy cream

Garnish with a sprinkle of cinnamon and cocoa

Cappuccino Muffins

INGREDIENTS:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2-1/2 teaspoons baking powder
• 2 teaspoons instant espresso coffee powder (or instant coffee)
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup whole milk
• 1/2 cup butter, melted and cooled
• 1 egg, slightly beaten
• 1 teaspoon vanilla extract

Cappuccino Muffins

PREPARATION:

1. Preheat oven to 375 degrees F. Line muffin tins with papers or grease liberally.
2. In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg.
3. Set aside.
4. In a medium bowl, mix milk, butter, egg, and vanilla until combined. Stir milk mixture into flour mixture only until combined. Do not overmix.
5. Fill muffin cups 3/4 full. Bake 15 to 20 minutes for standard muffins or 10 to 12 minutes for mini-muffins. Cappuccino muffins freeze well.

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