Canada is getting colder. We need drinks warm us up. I think a non-alcoholic hot/warm beverage, such as coffee and sprinkle with a liltle bit spice e such as cinnamon over the top, it’s perfect enough.
Coffee is always be one of my favourite beverages. My favourite coffee varieties are Sumatran and Balinese coffee. I made homemade mocha chocolate coffee today and used fresh brewed Sumatran coffee for this recipe.
In Indonesia, we have a kind of coffee’s beverage, It’s called Kopi Jahe (ginger coffee), which is made from combination coffee and ginger. I used to have the instant one.
1 cup whipping cream
1 tsp pure vanila **
1 tbsp granulated sugar **
1 cup semi-sweet chocolate chips
2 L freshly brewed coffee (I like bold coffee such as Sumatran coffee)
chocolate powder and ground cinnamon
** Instead of combination granulated sugar and pure vanilla, I added vanilla sugar.
• In a mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
• Place 2 tbsp semi-sweet chocolate chips in each of eight coffee mugs. Pour brewed coffee over chocolate chips; stir tomelt. Divide whipped cream evenly among cups. Sprinkle chocolate powder and ground cinnamon over top.