Mexican Mocha Recipe

Bring some heat into your mornings by whipping up a perfect cup of coffee enhanced with flavorful spices and made even more luscious with the addition of chocolate chips.

• 1 cup (235 ml) plain soy or other nondairy milk
• 1 tablespoon (3 g) instant espresso powder
• 2 tablespoons (10 g) unsweetened cocoa powder
• 1½ tablespoons (18 g) Sucanat
• ¼ teaspoon ground cinnamon
• teaspoon mild to medium chili powder, to taste 1 tablespoon (11 g) nondairy semisweet chocolate chips

1. Combine the milk, espresso powder, cocoa powder, Sucanat, cinnamon, and chile powder in a small-size saucepan. Let chill in the fridge for 1 hour, to let the flavors develop.
2. Bring the mixture to a low boil, reduce the heat, and simmer for 4 minutes, whisking occasionally. Stir in the chocolate chips until melted, and serve.