Chile Mocha

• Canned Goods

  • 2 Chilis de arbol
  • 1 cup Milk or full-fat coconut milk

• Baking & Spices

  • 1/4 cup Bittersweet chocolate chips
  • 1 tsp Cinnamon, ground

• Drinks

  • 4 oz Espresso

• Dairy

  • 1/2 cup Milk

• Other

  • To Serve (Optional: whipped cream, extra cinnamon

Found on champagne-tastes.com

Description

Directions

• Make hot chocolate: In a small saucepan, heat 1 cup milk over medium heat until boiling.  Remove from heat immediately, strain out peppers with a slotted spoon, and quickly add chocolate and cinnamon.  Stir until chocolate melts.  Taste hot chocolate, and add more chili if desired.
• Next, brew espresso and steam milk.  If you dont have a milk steamer, heat milk on stovetop and use a hand-held frother or immersion blender to create some froth (froth optional but recommended).
• Divide hot chocolate between two mugs.  Pour half of the espresso into each cup and stir to blend the coffee and chocolate. 
• Pour milk into each espresso, holding back the froth with a spoon. Top with foam.
• Optional: Top lattes with whipped cream and dust with more cinnamon.  Serve immediately.

Nutrition