Hearts Afire Coffee

Hearts Afire Coffee

The Brampton Inn’s smooth and creamy signature coffee recipe includes chocolate, cinnamon and a dash of red pepper to spice up special moments.

10 min. prep time
2 servings
353 Ratings


2 cups strong hot coffee
1/4 cup chocolate syrup
1/4 teaspoon vanilla
1/8 teaspoon ground cinnamon
Dash ground red pepper
Aerosal whipped light cream
Chocolate shavings, if desired


Pour coffee into 1-quart saucepan. Stir in chocolate syrup, vanilla, cinnamon and red pepper; add half & half. Cook over medium heat, stirring occasionally, 3-4 minutes or until heated through.

Pour into individual coffee mugs. Garnish each serving with whipped cream and sprinkle with chocolate shavings, if desired.

Recipe courtesy of Brampton Bed & Breakfast Inn, Chestertown, Maryland.

Recipe Tip

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 180

Fat: 7g

Cholesterol: 20mg

Sodium: 55mg

Carbohydrates: 27g

Dietary Fiber: 3g

Protein: 3g

Recipe #13524©2005Land O'Lakes, Inc.

Recipe Comments & Reviews

I have made this coffee numerous times, but always scale the ingredients down to make one serving, plus I make this with an instant coffee. The coffee I used was YUBAN 100% Arabica, which is a double strength instant coffee, and I'll add a 1-1/2 measuring teaspoonful to a tall coffee mug, besides the 8 ounces of water, then I'll nuke it in the microwave. Afterwards I add 3 tablespoons of chocolate syrup, an 1/8 teaspoon of vanilla extract, 1/16 teaspoon of the ground cinnamon, half a dash of the red pepper, a 1/4 cup of the half-and-half, and then top it off with a large dollop of Reddi Wip. In the past I have also topped the Reddi Wip with a light sprinkle of a Gourmet Hot Cocoa Mix (either Milk Chocolate or Belgian Dark Chocolate), as I didn't have any chocolate to make chocolate shavings. One other thing I wanted to mention, especially to those who are considering making this coffee for the first time, that the red pepper added to this coffee, does tend to burn the back of the throat just a bit, so don't add more than what the recipe calls for. Other than that, I enjoyed the coffee. It surely is different from the coffees I usually make.
I make this all the time especially on cold winter nights. You can use coco powder, sugar & half-and-half to substitute for the chocolate syrup. It's great with butter rum, almond extract, etc., instead of vanilla. Experiment!
This is much better that any latte or frappe coffee you can buy. Add some ice cubes and spin it in your blender and it tastes like an ice crema but better.

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