- Using a drip coffeemaker, brew the water and coffee according to manufacturers directions. (If using an espresso machine, use manufacturers suggested amounts of coffee and water.)
- Meanwhile, in a medium saucepan heat and stir milk until hot but not boiling. Divide espresso among four cups. Stir 1 tablespoon of the chocolate-flavored syrup or presweetened cocoa powder into each cup. Top each with some of the milk. If desired, add a spoonful of whipped cream to each cup. Makes 4 (6-ounce) servings.
CHOCOLATE SWIZZLE STICKS:
- Drizzle melted semisweet chocolate on waxed-paper-lined baking sheets in desired lengths. Chill until set.
From the Test Kitchen
ICED CAFFE MOCHA:
If desired, prepare Chocolate Swizzle Sticks; set aside. Prepare Caffe Mocha as directed, except add the brewed espresso and the chocolate-flavored syrup or presweetened cocoa powder to the saucepan with the milk. Cool mixture. Fill four 10- to 12-ounce glasses with ice cubes or crushed ice. Pour espresso mixture over ice. Top with the whipped cream. Serve with Chocolate Swizzle Sticks, if using.