Cafe Mexicano
Photography by Minka Firth.
INGREDIENTS
1 tablespoon Dutch cocoa
60 mls espresso or freshly brewed strong coffee
1⁄2 teaspoon each ground cinnamon and nutmeg
100 mls whole milk
100 mls cream
sugar to taste
1 cinnamon stick
small block of dark chocolate to shave
METHOD
Mix the cocoa powder with the coffee. Stir in the cinnamon and nutmeg.
Mix the milk and cream in a jug and heat to 65-70°C either by frothing with an espresso machine or on the stove.
Pour the hot milk into the chocolate and coffee mixture and stir well.
Pour into a mug and garnish with chocolate shavings and the cinnamon stick. Use the cinnamon stick to stir – we dipped the end in chocolate. Makes 1 drink
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