Cafe Mexicano

From issue #8.
Photography by Minka Firth.
    Cafe Mexicano

    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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