Cafe Mexicano
Photography 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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We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.