This mocha is made with orange zest, Mexican cinnamon also known as ceylon cinnamon, and dark brown sugar or piloncillo. It is inspired by Mexico’s very famous coffee drink, café de olla – a drink typically found in southern Mexico.
Café de olla is made by boiling water in a clay vessel (olla) with ground coffee, orange peel, ceylon cinnamon, and unrefined sugar. It is meant to be strong on all accounts – coffee, cinnamon, orange zest, and the unrefined sugar. It is my favorite way to drink coffee. Let’s turn this drink into an easy to make mocha at home.
If you are going to use chocolate chips or a chocolate bar for this recipe, make sure to leave out the sugar – the chocolate that I use and recommend, is sugar free chocolate. If you a chocolate that already has sugar, and in the end you find the drink is not sweet enough, add it at the end.
Print
Café de Olla Mocha
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
Description
A hot chocolate with notes of cinnamon and orange zest, inspired by the popular coffee of Mexico – café de olla.
Tools: pot, whisk, small sieve
Ingredients
- Please double recipe if you want this to be the size of an American serving for a mocha.
- 1 cup of whole milk (250ml)
- 1/4 cup of water (50ml)
- 2 tablespoons of ground coffee beans
- 1/4 teaspoon of fresh orange zest (1 gram)
- 1/4 ceylon cinnamon stick (1/2 teaspoon of ceylon cinnamon powder) (about 5 grams)
- 1 tablespoon dark brown sugar or rapadura
- 10 grams of unrefined chocolate or 100% chocolate
Instructions
- Boil the milk, water, coffee, orange zest, cinnamon for 1 minute.
- Remove from heat and add the sugar and chocolate.
- Whisk until you do not see anymore sugar or chocolate clumps.
- Pour through a sieve into a cup.
- Category: hot chocolate
- Method: boil, sieve
Keywords: hot chocolate, mexican hot chocolate, cacao drinks, cafe de olla, coffee with chocolate
