While the Starbucks Pumpkin Spice Coffee is hard to beat in the Fall, their Mocha Chile coffee offered in winter didn’t have the kick that I was hoping for. So, I put together some unsweetened 100% cocoa, some Ceylon cinnamon, a smoky mild pepper spice (Ancho), and a bit of a hot chile spice (Gong Bao Thai chile).
Since we all have different heat preferences, I’ve added an extra package of the Thai chile spice to please the palates that prefer more heat (like mine).
Uses: Add a little sugar (or sugar substitute), some cream and fresh brewed coffee and you have a wonderful Mocha Chile Coffee (aka, a spicy Mexican Coffee). Just add hot water or milk if you would rather have a caffeine-free Mexican hot chocolate.
Add a little brandy if you want to warm your fingers and toes even further.
Ingredients: 100% unsweetened cocoa, Ceylon cinnamon, fresh smoked organic ancho peppers, fresh dried Gong Bao chiles.
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