Mexican Mocha


I love an awesome cup of coffee, and if we are able to kick that up a notch or with a few Mexican flavors, and toss that every one collectively to get a lovable heat cup of Mexican Mocha goodness, I’m throughout that.


  • 1 ounce Mexican chocolate or darkish chocolate chopped
  • 1 cup canned coconut milk
  • ½ cup espresso coffee
  • ¼ teaspoon cinnamon
  • ¼ teaspoon vanilla extract
  • pinch cayenne pepper


  1. In a small saucepan over medium warmth, integrate chopped chocolate and coconut milk.
  2. Stir to mix as you convey the milk to a mild simmer. Remove from warmth as soon as all of the chocolate has melted, and stir withinside the coffee, cinnamon, vanilla extract, and cayenne. Pour into cups and enjoy.


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