I made my first batch for Christmas Eve cocoa, and I'm hooked. I've made pink and white batches for my kids' Valentine parties at school. I have the toasted coconut recipes from Cooking Light and Gourmet.
While I was waiting for tonight's pink batch to whip, I contemplated other flavors, and I want to make a coffee or mocha flavor, but I'm not sure how much and in what form to add the flavor. In the case of chocolate, should I use cocoa powder, melted chocolate, or chocolate extract (which, honestly, just sounds rank).
If I use espresso powder, can I boil it in with the sugar syrup?
I've been using Alton Brown's recipe, which appears to be the basis for the Gourmet coconut variety, and I like it, only on the marshmallow show he talked about adding other flavors but did not elaborate.