Mexican Mocha Recipe

Chop and measure chocolate

Finely chop the Mexican chocolate if using a tablet so it melts evenly. Measure about 1 oz (roughly one large disc or a heaping tablespoon of chopped chocolate).

Combine the chopped Mexican chocolate, 1 tsp sugar, a pinch of ground cinnamon, and the optional 1/8 tsp ground ancho or cayenne in a small heatproof saucepan.

Add 1 to 2 tablespoons of the milk from the Coffee & Milk section (reserve the rest) to the saucepan to form a smooth paste. Warm over low heat, stirring constantly, until chocolate and sugar are fully dissolved and the mixture is glossy (about 2–3 minutes). Do not boil.

Prepare 2 oz (double shot) of freshly brewed espresso. If you don't have an espresso machine, make 2 oz strong brewed coffee.

Meanwhile, heat the remaining milk (about 7–8 oz) in a milk steamer or on the stovetop until just below simmering (around 150–155°F / 65–68°C). If using a steaming wand, froth to create microfoam; if using stovetop, whisk briskly to create some foam.

Once the chocolate paste is smooth and warm, pour the hot milk into the saucepan while whisking to fully incorporate the chocolate into the milk, creating a smooth chocolate-milk mixture. Alternatively, transfer the chocolate paste to the milk pitcher and steam together briefly to integrate.

Pour the prepared espresso into a large 10–12 oz serving cup. Gently pour the chocolate-milk mixture over the espresso, holding back foam with a spoon and then spooning foam on top if desired.

Top with 2 tbsp whipped cream if desired.

Dust with 1/4 tsp cocoa powder or ground cinnamon and sprinkle chocolate shavings on top.