A Merry Little Christmas Breakfast: The Beverage (two ways)

Mocha Chocolate

This recipe is one of my first recipe clippings from Seventeen Magazine.  I was most likely 12 or 13 years old when I cut it out of the recipe section found in the very back of the publication and I still make it every winter.  I would stand and stir this drink over the stove top every rare, chilly, Texas winter's night.  Stirring the drink was somewhat cathartic and soothing and just knowing that I'd be rewarded with a cup of chocolatey goodness made me even more so happy.  Now the adult version...that is one I concocted on my own-so don't think Seventeen Magazine published alcoholic beverages back then!  

Merry Little Christmas Breakfast Menu
Eggnog French Toast
Maple Glazed Sausage
Holiday Fruit Salad
Grapefruit Cups in Wine Syrup
Mocha Chocolate
Coconut Swirl 

Mocha Chocolate
makes 1 serving

1 cup milk
1 teaspoon instant decaffeinated coffee
2 teaspoons chocolate syrup
Whipped Cream
Chocolate Shavings

1. Heat milk, coffee, and syrup in a small saucepan over medium heat until mixture starts to bubble.  
2. Pour into glass, and top with whipped cream and chocolate shavings

To make chocolate shavings:  Use a vegetable peeler to shave a room temperature Hershey's bar.  For sprinkles, use a cheese grater the same way.

Mocha Chocolate (the adult version)
makes 1 serving

1 cup milk
1 teaspoon instant decaffeinated coffee
2 teaspoons chocolate syrup
1 tablespoon Kahlua or other coffee liqueur 
Spiked Whipped Cream (recipe below)
Chocolate Shavings

1. Heat milk, coffee, and syrup in a small saucepan over medium heat until mixture starts to bubble. Remove from heat and add Kahlua
2. Pour into glass, and top with spiked whipped cream and chocolate shavings

Spiked Whipped Cream
1/4 cup whipping cream
1 Tablespoon confectioners sugar
1 teaspoon Kahlua

1. Whip ingredients until soft peaks are formed.