Spicy Mexican Mocha

By North Star



Spicy Mexican Mocha.
Creamy Mexican hot chocolate mixed with espresso coffee, a hint of cinnamon and a shot of coffee liqueur.
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Ingredients:

* 8 oz serving of already made hot cocoa (your favorite kind)
* 1-2 oz coffee liqueur (to taste)
* 1/2 teaspoon cinnamon
* Pinch or two of good quality chili powder (depending how spicy you like it)
* 1 shot of espresso or 6 oz of strong coffee (freshly made)
Whipped cream to top

Method

Start with your already prepared hot cocoa in a large mug. Add the coffee liqueur, cinnamon, chili, and espresso or coffee. Stir very well (wire whisk recommended). Top with whipped cream and serve immediately.

Notes: This is a combination of several Mexican coffee and Mexican hot cocoa recipes I've found. I recommend using Arbulita as the hot cocoa, which can be found in the Hispanic foods section. Don't add cinnamon if using Arbulita, as cinnamon is already in there.
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