Prepare pot of coffee.

In a medium sauce pan, heat water to a low boil. Add sugar, cocoa, cinnamon and nutmeg. Bring back to a low boil for about a minute - stirring occasionally.

Combine coffee and cocoa/spice mixture and serve topped with whipped cream.

Tips:

For the sugar, baker's sugar is the best to use because of its smaller, quicker to dissolve granules.

If you make too much, just jug it up and simmer in a saucepan to serve later. Merry Christmas!


A delightful holiday cocoa flavored coffee that falls somewhere between a regular cup of Joe and a fancy latte.

Mr Breakfast would like to thank casey for this recipe.

Recipe number 1394. Submitted 12/3/2004.

Overall Average Rating = 5 (out of 5)

Based on 2 votes.

From V. Close

Recipe Rating (out of 5):

Made this last year. Making again this week for early Christmas with friends. Love it. Recommend it.

Comment submitted: 12/5/2011 (#13282)



From elambert

Recipe Rating (out of 5):

I began making this recipe several years ago. It was such a hit that it became a tradition among the females of my family whenever we were together for the holidays.

Comment submitted: 10/28/2010 (#11471)



From bjc007

This is nice with Lavazza Blue Coffee.

Comment submitted: 12/2/2009 (#9143)



From Kamelot

Can you substitute Splenda for the sugar? This would reduced the carbs.

Comment submitted: 10/26/2008 (#6687)



From Idea

Instead of using unsweetened cocoa and adding sugar, can't you use regular cocoa (Nestle or something) and forget about the 1/2 cup sugar?

Comment submitted: 11/17/2006 (#744)

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