We got our first snow of December yesterday. Prospect Park in Brooklyn had a lovely coat, especially on the meadow. After a nice walk, impromptu snowball fight (in which I emerged victorious), and a log roll (I lost handily) it only made sense to have a tasty mocha.
Because I’m somewhat lactose intolerant, it’s made with almond milk instead of cow’s milk. As an added bonus, my Christmas tree arrived upon getting home!
Prep Time: 5 min
Cook Time: 10 minutes
2 packets hot cocoa
2 shots espresso
16 oz almond milk
Make espresso in espresso maker. On another burner warm up milk in pan or pot. Once it’s warm to the touch, add in hot cocoa and stir in well. When the espresso is done pour into mugs. Next add in hot chocolate. Garnish with marshmallows on top if desired.