---

2 cups low-fat (2%) milk
3 cinnamon sticks
20 whole cloves
5 ounces imported milk chocolate, chopped
2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 cups freshly brewed strong coffee
3 tablespoons golden brown sugar
1 1/2 teaspoons vanilla extract
1/2 cup chilled whipping cream
Ground nutmeg

1. Combine milk, cinnamon sticks and whole cloves in medium saucepan. Bring to simmer. Remove from heat. Add both chocolates and whisk until melted. Cover and let stand 15 minutes to allow flavors to blend.

2. Bring milk mixture to simmer. Add coffee, 2 tablespoons sugar and 1 teaspoon vanilla; stir over medium-low heat until flavors blend (do not boil), about 5 minutes.

3. Meanwhile, beat cream, pinch of nutmeg, 1 tablespoon sugar and ‡ teaspoon vanilla in small bowl until soft peaks form.

4. Strain cappuccino; ladle into mugs. Top with cream. Sprinkle with more nutmeg.

Makes 6 servings.

Recipe courtesy of Bon Appetit Magazine

Juan's tip: For the best tasting results, always make sure you have 100% Colombian Coffee. Not sure how to find it? Click on Brands.

If you are having trouble printing with frames,
click here to load this recipe in a full page.