KITCHENAID PROLINE KPCB148 - Manual (Page 40)

39
B
LENDER
R
ECIPES
2 1 ⁄
2
cups milk
2 cups water
1 package (8 oz.) bittersweet
or semisweet chocolate, cut
into pieces
3 ⁄
4
teaspoon cinnamon
1 ⁄
4
cup instant espresso or coffee
granules
1 ⁄
2
teaspoon vanilla
1 ⁄
8
teaspoon salt
CHEF’S BLENDER
In small saucepan over medium heat, heat milk and water until very hot but not boiling,
stirring often.
Meanwhile, place chocolate, cinnamon, espresso, vanilla, and salt in blender jar. Add half
of heated milk mixture. Cover and blend at Low 10 to 15 seconds. Add remaining milk
mixture. Cover and blend at Low 10 to 15 seconds, or until smooth.
BAR BLENDER
Heat milk and water as directed for Chef’s Blender. Meanwhile, place chocolate, cinnamon,
espresso, vanilla, and salt in blender jar. Add half of heated milk mixture. Cover and blend
at Pulse 10 to 15 seconds. Add remaining milk mixture. Cover and blend at Pulse 10 to 15
seconds, or until smooth.
Yield: 5 servings (1 cup per serving).
Per Serving: About 300 cal, 8 g pro, 30 g carb, 22 g total fat, 11 g sat fat,
10 mg chol, 125 mg sod.
HOT MEXICAN MOCHA