Mexican Mocha Recipe

1. 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.

2. 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.

3. Melt chocolate

Place the finely chopped dark chocolate and the dry cocoa-spice mix in a small, heatproof saucepan.

4. 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.

5. Once smooth, remove from heat and stir in the vanilla extract.

6. Pour the hot brewed coffee or espresso into a large mug (about 12 oz capacity).

7. Slowly pour the hot chocolate-milk mixture into the coffee, stirring gently to combine. Taste and adjust sweetness or spice: add a pinch more sugar for sweetness or a tiny extra pinch of chile for warmth.

8. Top with a dollop of whipped cream if using, and finish with a dusting of cocoa powder or chocolate shavings. Serve immediately.