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Drink recipe · from the recipe book

Maple Cinnamon Mexican-Style Mocha

A rich, velvety whole-milk mocha with dark cocoa, warm cinnamon, a hint of chili heat and gentle maple sweetness.

Maple Cinnamon Mexican-Style Mocha

Ingredients

  • 1½ cups (350 ml)360 gWhole milk
  • 4 shots120 gEspressofreshly pulled, hot
  • 2½ tbsp14 gUnsweetened cocoa powder
  • 1 tbsp24 gMaple syrup
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp0.3 gChili powder
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. Pull the espresso and keep it warm while you make the chocolate milk base.
  2. In a small pot off the heat, add the unsweetened cocoa powder, cinnamon, chili powder and salt, then pour in about a quarter of the whole milk and whisk into a smooth paste with no lumps.
  3. Whisk in the remaining three quarters of the whole milk and the maple syrup, then set the pot over medium heat.
  4. Heat, whisking often, until steaming and just below a simmer, about 4 to 5 minutes; do not let it boil.
  5. Take the pot off the heat and whisk in the vanilla, then whisk vigorously for 30 seconds to froth the chocolate milk.
  6. Pour half of the espresso into each of two mugs, top each with half of the hot chocolate milk, and serve hot.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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