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Recipe 016: Mexican Mocha

Recipe 016: Mexican Mocha

After a series of coffee cocktails fit for the pre-holiday celebrations, we’re taking things slow with something familiar and comforting for Christmas Day. This Mexican Mocha is something you could sip by the fire on a cool winter night, and should soothe you with its lively sweetness and spice. Perfect for the holidays, whether paired with company, or simply a good book. This particular recipe is great with our recommended capsule for the week – Sumatra Takengon from Roastworks Coffee. Suggesting flavours of leather and cacao nibs, this coffee complements the chocolate extremely well!


  • 80g or ml espresso (brewed from 2 capsules, about 40g each)
  • 3 tbsp or 15g of good quality unsweetened cocoa powder
  • 1 tbsp or 12g of dark brown sugar
  • 160ml milk of choice
  • ¼ tsp cinnamon
  • ¼ tsp cayenne pepper
  • ¼ tsp vanilla extract
  • pinch of salt
  • marshmallow or whipped cream for topping (optional)

Pull two capsules of espresso, and set it aside for later. In a saucepan, combine the cocoa powder, sugar, cinnamon, cayenne pepper, salt, and milk. We used whole milk, but feel free to use an alternative milk of choice, such as soy or almond. Turn the heat on, and start whisking, scraping down the sides, until the mixture is smooth and free of clumps. Turn off the heat right before it simmers. At this point, add the vanilla and the espresso, and stir well to combine. Pour gently into either one big 12oz mug, or two 6oz cups. Top with whipped cream or a marshmallow, and dust with some more cayenne pepper and cocoa powder. Pairs really well with a fruitcake, if you happen to have some. Merry Christmas!

Recommended Capsule: Sumatra Takengon by Roastworks Coffee

Words & Photos by Jonathan Choi (@theheadbean)

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