Mexican Hot Mocha

Name: Mexican Hot Mocha
Prep time: 70 min
Cook time: 4 min
Ingredients: ¼ teaspoon ground cinnamon; 2 tablespoons 10 g unsweetened cocoa powder; 1 tablespoon 3 g instant espresso powder; 1 tablespoon 11 g nondairy semisweet chocolate chips; 1½ tablespoons 18 g Sucanat (or other unrefined sugar); 1 cup 235 ml plain soy or other nondairy milk; ⅛ teaspoon mild to medium chili powder (adjust to taste)

Spice up your mornings with this Mexican Hot Mocha! A rich, chocolatey coffee drink infused with warming spices and a hint of chili for an irresistible kick.

Couverts1

Preparation 1 10

Preparation time:4

Print Recipe

Equipment

medium saucepan
Whisk

Ingredients

▢ ¼ teaspoon ground cinnamon
▢ 2 tablespoons 10 g unsweetened cocoa powder
▢ 1 tablespoon 3 g instant espresso powder
▢ 1 tablespoon 11 g nondairy semisweet chocolate chips
▢ 1½ tablespoons 18 g Sucanat (or other unrefined sugar)
▢ 1 cup 235 ml plain soy or other nondairy milk
▢ ⅛ teaspoon mild to medium chili powder adjust to taste

Instructions

Combine the soy milk, espresso powder, cocoa powder, Sucanat, cinnamon, and chili powder in a medium saucepan.
Cover and chill the mixture in the fridge for 1 hour to let the flavors develop.
Heat the mixture over medium heat until it reaches a low boil.
Reduce the heat and simmer for 4 minutes, whisking occasionally.
Stir in the chocolate chips and whisk until fully melted.
Pour into a mug and enjoy!

Notes & Wine Advice

Serving Tip:

Add a dollop of nondairy whipped cream and a light sprinkle of chili powder or cinnamon for an elevated presentation.

Wine Advice:

Pair with a sweet red wine like a Ruby Port if served alongside dessert.

Nutrition values

Calories: 150 kcal | koolhydraten: 20 g | Eiwitten: 4 g | Vet: 5 g | Suiker: 16 g

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Course; Breakfast / Cold Drinks / Hot drinks

Cuisine; Mexican

Diets; Dairy-Free / Gluten-Free / Vegan / Vegetarian