Rustic Al Fuego Mexican Cinnamon Latte

August 24, 2016

This spicy cinnamon latte took the #5 spot in our 2015 Changing Flavors contest! Brew one this fall and turn up the heat!

Submitted by: Areli

Ingredients

  • Dark espresso coffee ground (makes one cup of coffee)
  • 1 ½ cinnamon sticks
  • ¼ tsp. vanilla extract
  • 1 tsp. azúcar morena (brown sugar)
  • 1 tbsp. Mexican hot cocoa (brick and grater)
  • ¼ tsp. Chili powder
  • 2 cups whole milk

Directions

Place ½ cinnamon stick (whole) inside the espresso funnel or filter. Add coffee grounds, vanilla and azúcar morena. Add water and brew the coffee according to espresso stovetop maker directions.

Place milk into a glass jar with a lid. Shake jar for 30-60 seconds until makes foam, remove the lid. Heat milk in the microwave for 30-45 seconds. (Foam will separate and milk will be hot).

Divide sweet and spicy fresh made coffee between two cups; add milk starting from the center of the cup. Divide foam. Using a grater, sprinkle Mexican hot cocoa to the cups. Add chili powder and serve with a cinnamon stick as a garnish. Enjoy a great and rustic fall season latte!