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.
Mexican Hot Mocha
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.
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 | Carbohydrates: 20 g | Protein: 4 g | Fat: 5 g | Sugar: 16 g