Mexican Mocha Recipe


Mexican Mocha Recipe (Mexican Coffee) – Rich chocolatey coffee bean with a bang of cinnamon and blue inflame. This latin-inspired mocha recipe will keep you warm, down to your toes, all through the chilly months .

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Coffee mug full of this mexican chocolate

Mexican Coffee

ever had a mexican Mocha Recipe ?
It ’ s a cafe mocha drink with the addition of rustic spices and piquant heating system !
When I step into a coffee workshop, it ’ s the first base thing I look for on the menu. This full-bodied blend of chocolate and cream with cinnamon, nutmeg, and cayenne pepper makes this warming beverage even more exhilarating .
The spices add an extra layer of warming-power that makes my throat frisson and my affection felicitous .
My recipe today is written for one beverage. Yet, this is a great mix to make in a larger batch for edible gifts this season .
just imagine packaging up a jar of Mexican Mocha Recipe Mix with some aromatic roast coffee beans, and a cunning little education tag .
Who wouldn ’ thyroxine want that ? !
Or what about tailgating ? Hanging in the park draw with friends on a chilly fall day would be a lot more toasty with a mexican Mocha in your hands .
personally, I like to make a large batch of Mexican Coffee Mix to keep in the pantry for showery days .
Blend of spices ready to be added into a mug

How To Make This Mexican Coffee

What Ingredients You Will Need

  • Strong Coffee – or two shots espresso will work as well
  • Powdered Sugar
  • Unsweetened Cocoa Powder – dutch cocoa is best
  • Cinnamon
  • Nutmeg
  • Cayenne Pepper
  • Heavy Cream – half & half is a good substitute, as well as cashew cream

How To Make It

  1. Mix. In a small bowl, mix the dry ingredients together.
  2. Combine. Pour the coffee in a large mug, stir in the cocoa mix, until smooth. Then add cream to taste.
  3. Enjoy. You can sprinkle some of the spices on top of the coffee for an added effect.

I normally like to make a larger batch of the Mexican Mocha Mix so I can make them cursorily when needed. See batch instructions below .

See The Recipe Card Below For How To Make A Mexican Mocha Recipe (Mexican Coffee) + VIDEO. Enjoy!

Mexican coffee ready to be devoured

Frequently Asked Questions 

If you make a batch, what is the serving size?

If making a bombastic batch, the recipe makes enough mix for 8 servings. 3 tablespoons of the desegregate should be added to 6 ounces of coffee bean plus 1-3 tablespoons of cream. So it should equal approximately 1 cup per serve .

If you make this with the espresso shots, do you add water to your mug?

Yes, if you are using the espresso shots, add hot water like an Americano. Make surely to leave enough board for the cocoa mix and cream .

Can you use this recipe to make Iced Mexican Coffee?

Yes, absolutely ! Premix the ingredients for 3-4 mugs in a pitcher. then cover and refrigerate for up to 5 days. When fix to serve, shake well, and pour over ice .
Latin inspired mocha will keep you warm

Other Great Warm Beverages

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Mexican Mocha Recipe (Mexican Coffee)

Mexican Mocha Recipe – Rich chocolatey mocha with a kick of cinnamon and spicy heat.

Servings:

1

cup

Ingredients

  • 6 ounces solid chocolate or two shots espresso
  • 2 tablespoons powdered sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1-3 tablespoons clayey cream or half & half

Instructions

  • In a humble bowl, mix the dry ingredients together .
  • Pour the chocolate in a bombastic countenance, stir in the cocoa desegregate, until smooth. then add cream to taste .
  • I normally like to make a larger batch of the Mexican Mocha Mix so I can make them promptly when needed. See batch instructions below .

Video

Notes

mexican Mocha Mix ( Large Batch )

  • 1 cup powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp. cinammon
  • 2 tsp. nutmeg
  • 1 tsp. cayenne pepper
  • Use 3 tablespoons per cup.

Nutrition

Serving:

1

cup

,

Calories:

132

kcal

,

Carbohydrates:

20

g

,

Protein:

2

g

,

Fat:

7

g

,

Saturated Fat:

4

g

,

Cholesterol:

21

mg

,

Sodium:

11

mg

,

Potassium:

160

mg

,

Fiber:

2

g

,

Sugar:

16

g

,

Vitamin A:

325

IU

,

Iron:

0.7

mg

Author:

Sommer Collier

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