Spicy Mexican Mocha

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

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

Directions:

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.

Number of Servings: 1

Notes from the Cook: 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.