Life is an adventure. It's not the destination we reach that's most rewarding, it's the journey along the way...... Barbara Morina
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coffee beans roasted at the foot of the big horns
5 cups whole milk
4 small dried red chilies, such as chilies de arbol
3 cinnamon sticks, broken in half
3 cups espresso
1 1/2 cups sugar
1 1/4 cups unsweetened cocoa powder
1/2 cup powdered sugar
1 cup whipping cream
Combine the milk, chilies and cinnamon sticks in a heavy large
saucepan. Bring to a simmer over high heat. Remove from the
heat. Cover and steep for 15 minutes. Whisk in the espresso,
sugar and 1 cup of cocoa powder. Bring the hot chocolate to a
simmer, whisking often. Discard the chilies and cinnamon sticks.
Meanwhile, whisk the remaining 1/4 cup cocoa powder and the
powdered sugar in a large bowl to blend. Add the cream and
whisk until the mixture is thick. Ladle the hot chocolate into 8
mugs. Serve immediately with chocolate whip cream.
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~ Don't throw away your leftover coffee in the
morning. Pour it around your geraniums to promote
blooming!
~ When you replant a houseplant, place a paper coffee
filter in the bottom of the pot. This prevents soil from
falling through the drainage holes.
~ Coffee grounds placed on top of soil in potted plants
greatly benefits them. This is especially true for ferns.
"Coffee ... ... the favorite drink of the civilized world" ~~ Thomas Jefferson to Edmond Rogers, February 14, 1824
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