OK... I'll bite...

This is not quite as elaborate as MiKe McKoffee's recipes (which sound great, BTW), but one of my favorite after dinner drinks is a "Dessert Machiatto". Its very simple, but quite good. I use a coffee with either a strong chocolate component or a strong fruit component (my recent favorite is a dry processed Sidamo that has been nick-named the "muffin coffee" because the dry aroma smells like a blueberry muffin) and pull a ristretto into a Bodum double-walled espresso glass (makes a great presentation). Then I steam some sweet cream or heavy cream. I try to make the microfoam a little thicker than I would for latte art for visual impact) and I pour a dollop of the steamed cream on top of the ristretto, trying to pour in the center and leave a ring of crema around the outside (like a classic cap presentation). Then I top that off with a little shaved chocolate or some granules of turbinado sugar (or both!). Slurp, enjoy and repeat!

This is a great recipes Mike - I tried it with Mexican Hot chocolate mix (Ibarra or nestle 'Abuelita' - Yellow box in the Mexican section of your grocery store), and you may like the added spiciness. I used one bit, but you might like 2 if you're in the mood. If you're not familiar with it, Ibarra comes in 'bricks' which are marked out in 'bits'. Just use a chefs knife or cleaver to 'slice' the bits to get your ground chocolate.
Geoff

miKe mcKoffee wrote:Feisty Fiesta Mochaccino this time infusing the milk with a cinnamon stick.

Ingredients:

3" small diameter cinnamon stick

Rounded teaspoon Ghirardelli Double Dark Chocolate Powder...