Spicy Mexican Mocha

Creamy Mexican hot chocolate mixed with espresso coffee, a hint of cinnamon and a shot of coffee liqueur.

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Ingredients:

• 8 oz serving of already made hot cocoa (your favorite kind)
• 1-2 oz coffee liqueur (to taste)
• 1/2 teaspoon cinnamon
• Pinch or two of good quality chili powder (depending how spicy you like it)
• 1 shot of espresso or 6 oz of strong coffee (freshly made)
• Whipped cream to top

Method

Start with your already prepared hot cocoa in a large mug. Add the coffee liqueur, cinnamon, chili, and espresso or coffee. Stir very well (wire whisk recommended). Top with whipped cream and serve immediately.

Notes: This is a combination of several Mexican coffee and Mexican hot cocoa recipes I've found. I recommend using Arbulita as the hot cocoa, which can be found in the Hispanic foods section. Don't add cinammon if using Arbulita, as cinammon is already in there.

Number of servings: 1

Submitted By: whispfeath
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