Mexican mocha
3/4 cup instant cocoa mix
1/3 cup freeze-dried instant coffee
3 cups water
2 cups milk
1 cup light cream or table cream
1 teaspoon orange extract

Blend cocoa mix, coffee, water and milk in a large sauce pan. Heat, stirring often, to boiling; remove from heat. Stir in 1/2 cup of the cream; pour into heated mugs. Stir orange extract into remaining 1/2 cup cream; float a thin layer on top of each serving.

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