HAS A KICK
Once coffee is brewed, there is a vast range of flavour options you can get creative with. One of my favourites is the Mayan mocha. I see why it was given this name. Chocolate originated from the ancient Mayans before it was brought into Europe by the Spanish and later made popular by the French. Cocoa is bitter before adding sugar so it falls in line with coffee itself.
When I visited Vancouver Island I learned a new way to make coffee in my French press. Instead of just adding ground coffee, you can add all your flavours with it so I added 1 heaping Tbsp of unsweetened cocoa to my 2 heaping Tbsps of my favourite ground coffee, Umbria.
To make it more Mexican I added a very small amount of crushed, dried peppers. The point it to give the drink a bit of an after bite. I had chilis de árbol with are very spicy so you may have to play around with the amount depending on the pepper you use. I literally crushed 1/8 of a tsp and there were some seeds in that.
The final addition to this is a tsp of cinnamon. Mix everything together and then add boiling water to your coffee press. Brew for 10 minutes and then press in a 34 oz coffee press.
Your Mayan mocha base is ready. Next, serve with 1/2 heated milk and 1/2 coffee mixture in a mug. Sweeten with a Tbsp of honey.
Finally top with whipped cream and a sprinkle of cinnamon.
2 Tbsps ground coffee
1 Tbsp unsweetened cocoa powder
1 tsp ground cinnamon
1/8-1/2 tsp chili flakes
2 C milk
4 Tbsps honey
1. Combine coffee, cocoa, chili and cinnamon in a 34 oz coffee press.
2. Add hot water and brew for 10 minutes before pressing.
3. Heat up milk and combine 1/2 milk and 1/2 coffee mix in a mug.
4. Stir in 1 Tbsp of honey in each mug.
5. Top with whipped cream and a sprinkle of cinnamon (optional.
Calories 130 (no whipped cream)
Protein 4.1 g