Spicy Mexican Mocha Recipes

SPICY MEXICAN MOCHA

Steps:

• Add the milk to a medium saucepan.
• Cut the Mexican chocolate tablets into sections and add to the pan.
• Add the cinnamon sticks and cook over medium-low heat stirring constantly. Cook until the chocolate has completely dissolved. Make sure that the milk does not reach the boiling point. Remove the pan from the stove if necessary to prevent boiling.
• Once the chocolate has melted remove from heat and add the ancho chili and cayenne powder and mix until well combined.
• While the chocolate is cooking brew 4 cups of coffee on your Mr Coffee® coffee maker.
• Pour the chocolate mixture into the cups, filling them only halfway. Then add the coffee to the cups and stir.
• Top with whipped cream and sprinkle some cinnamon powder and some additional chili powder over the whipped cream.
• You can also garnish them with a cinnamon stick.

SPICED MORNING MOCHA

Steps:

• Place the first four ingredients in a mug. Stir in hot milk until blended. Top with whipped cream; sprinkle with cinnamon.

SPICY MOCHA

Steps:

• Combine the milk, chilies, and cinnamon sticks in a heavy large saucepan. Bring to a simmer over high heat. Remove from the heat. Cover and steep for 15 minutes. Whisk in the espresso, sugar, and 1 cup of cocoa powder. Bring the hot chocolate to a simmer, whisking often. Discard the chilies and cinnamon sticks.
• Meanwhile, whisk the powdered sugar and remaining 1/4 cup cocoa powder in a large bowl to blend. Add the cream and whisk until the mixture is thick.
• Ladle the hot chocolate into 8 mugs. Spoon the chocolate whipped cream atop and serve immediately.

SPICY MOCHA MIX

Steps:

• Stir all ingredients until completely mixed. Store in tightly covered container at room temperature up to 6 months.
• For each serving: Place 2 to 3 teaspoons mix in cup or mug and fill with 2/3 cup boiling water; stir. Top with whipped cream if desired. For 6 servings, place 1/4 to 1/3 cup mix in heatproof container and add 4 cups boiling water.

SPICY MOCHA

Steps:

• Combine the milk, chilies and cinnamon sticks in a heavy large saucepan.
• Bring to a simmer over high heat. Remove from heat, cover and steep for 15 minutes.
• Whisk in the espresso, sugar and 1 cup of the cocoa powder.
• Bring the hot chocolate to a simmer, whisking often.
• Discard the chilies and cinnamon sticks.
• Meanwhile, whisk the powdered sugar and remaining 1/4 cup cocoa powder in a large bowl to blend.
• Add the cream and whisk until the mixture is thick.
• Ladle the hot chocolate into 8 mugs. Spoon the whipped cream on top and serve immediately.

MEXICAN MOCHA MIX

Steps:

• In a blender, combine the first seven ingredients; cover and process until mixture forms a powder. Store in an airtight container. Yield: about 2-1/4 cups mix. , To prepare mocha drink: In a mug, stir 3 tablespoons mix with 1 cup hot milk until blended. Garnish with a cinnamon stick if desired.