Mexican Mocha Recipe
Make Mexican Mocha Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee Base
Chocolate & Spice Mix
Milk & Cream
Finish & Garnish
Method
Coffee Base
Brew 1 cup strong coffee or 1–2 shots of espresso (about 1 cup total). If using instant or pour-over, use the hot water to brew to a strong concentration. Keep coffee hot and set aside.
Chocolate & Spice Mix
Mix dry ingredients
In a small bowl, whisk together the cocoa powder, granulated sugar, ground cinnamon, ancho chile (or cayenne), and sea salt until evenly combined.
Melt chocolate
Place the finely chopped dark chocolate and the dry cocoa-spice mix in a small, heatproof saucepan.
Milk & Cream
Add the whole milk and heavy cream to the saucepan with the chocolate and cocoa-spice mix. Warm over medium-low heat, whisking constantly to dissolve the cocoa and sugar and to melt the chocolate. Bring to a gentle steam — do not boil — for about 2–3 minutes until smooth and slightly thickened.
Once smooth, remove from heat and stir in the vanilla extract.
Combine & Finish
Pour the hot brewed coffee or espresso into a large mug (about 12 oz capacity).
Top with a dollop of whipped cream if using, and finish with a dusting of cocoa powder or chocolate shavings. Serve immediately.