Frothy Mexi-Mocha Kaf

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Author: Sharradin Desri

Originally published in the February 2014 issue of the Tar Valon Times

A favored drink of the Seanchan, it has yet to catch on with the general public.

Makes 2 drinks - Recipe can be halved or doubled

  • 1/2 cup lightly packed light brown sugar
  • 2 ounces semisweet chocolate, chopped
  • 1/2 strip orange rind (2 x 1/4 inch)
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1 1/2 coups hot strong coffee
  • 1/4 cup Half and Half, warmed
  • Orange rind and cinnamon sticks, for garnish (optional)
  • Chocolate-covered coffee beans (optional)

Combine sugar, Chocolate, orange rind, cinnamon and allspice in blender.

Whirl until finely chopped.

Add coffee to blender. Whirl for 1 to 2 minutes or until smooth and chocolate is melted, scraping down side if needed. Pour into saucepan. Gently heat. Combine in blender with warmed half and half. Whirl until frothy. Strain; discard solids.

Serve in cappuccino cups. Garnish with orange rind and cinnamon sticks, and serve with chocolate covered coffee beans, if you wish.