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
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.