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Ingredients
- 1 c. superfine sugar
- 2/3 c. unsweetened Dutch-process cocoa
- 1 tsp. cinnamon
- 1/4 tsp. grated nutmeg
- 2 Tb. instant expresso powder
- 1/2 c. nonfat dry milk
- Topping: whipped topping
Preparation
Step 1
Combine all ingredients in a mixing bowl and blend well. Pack into small tins. For each serving, combine 3-4 Tb. mix with 3/4 cup milk in a small saucepan and bring to just below simmering point, whisking until smooth and frothy. Add a dab of whipped cream and a grating of nutmeg.