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Mocha Espresso Recipe
4 oz semisweet chocolate (squares or bars)
3/4 cup nonfat dry milk powder
1/2 cup espresso powder
1/2 tsp ground cinnamon
Place chocolate on cutting board; shave into small pieces with sharp knife.
Combine chocolate, dry milk powder, espresso powder and cinnamon in small bowl until well blended.
Spoon mixture into clean, dry decorative glass jar with tight fitting lid; cover. Makes about 1-2/3 cups.
Store in airtight container at room temp up to 1 month.
Directions: Spoon 2 Tblsp espresso mix into cup or mug. Add 6 oz boiling water; stir. Serve with whipped cream if desired.
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