Spicy Mocha Recipes

SPICY MOCHA MIX

Steps:

• Stir all ingredients until completely mixed. Store in tightly covered container at room temperature up to 6 months.
• For each serving: Place 2 to 3 teaspoons mix in cup or mug and fill with 2/3 cup boiling water; stir. Top with whipped cream if desired. For 6 servings, place 1/4 to 1/3 cup mix in heatproof container and add 4 cups boiling water.

SPICY MOCHA

Steps:

• Combine the milk, chilies and cinnamon sticks in a heavy large saucepan.
• Bring to a simmer over high heat. Remove from heat, cover and steep for 15 minutes.
• Whisk in the espresso, sugar and 1 cup of the cocoa powder.
• Bring the hot chocolate to a simmer, whisking often.
• Discard the chilies and cinnamon sticks.
• Meanwhile, whisk the powdered sugar and remaining 1/4 cup cocoa powder in a large bowl to blend.
• Add the cream and whisk until the mixture is thick.
• Ladle the hot chocolate into 8 mugs. Spoon the whipped cream on top and serve immediately.

MEXICAN MOCHA RECIPE (MEXICAN COFFEE)

Steps:

• In a small bowl, mix the dry ingredients together.
• Pour the coffee in a large mug, stir in the cocoa mix, until smooth. Then add cream to taste.
• I usually like to make a larger batch of the Mexican Mocha Mix so I can make them quickly when needed. See batch instructions below.

SPICED MORNING MOCHA

Steps:

• Place the first four ingredients in a mug. Stir in hot milk until blended. Top with whipped cream; sprinkle with cinnamon.