Mexican Spiced Mocha

Chocolate, cinnamon and a tiny pinch of cayenne give this creamy mocha a gentle spicy finish.

Spice level: 2/5 flames

Coffee pairing: Wolf Ember Coffee French Roast or Chocolate Hazelnut

Yield and time: 1 serving | 10 minutes

Ingredients

• 2 shots espresso or 1/2 cup strongly brewed coffee
• 3/4 cup milk
• 1 tbsp unsweetened cocoa powder
• 1 tbsp chocolate chips or dark chocolate, chopped
• 1–2 tsp brown sugar
• 1/4 tsp ground cinnamon
• Tiny pinch cayenne (start with 1/32 tsp)

Instructions

1. Whisk cocoa, chocolate, sugar, cinnamon and cayenne with 2 tbsp milk in a small saucepan over low heat until smooth.
2. Add remaining milk and warm gently, whisking until steaming.
3. Brew coffee. Pour into a mug and add spiced chocolate milk.
4. Taste before adding more cayenne. Finish with cinnamon.

Ember tip: Start mild and adjust the spice after tasting.

Spice ratings are suggested starting points, not measured heat levels. Use your preferred dairy or plant-based milk. This recipe is alcohol-free.

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