Description
A hot chocolate with notes of cinnamon and orange zest, inspired by the popular coffee of Mexico Рcaf̩ de olla.
Tools: pot, whisk, small sieve
Ingredients
Scale
- Please double recipe if you want this to be the size of an American serving for a mocha.Â
- 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.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: hot chocolate
- Method: boil, sieve