Mexican Mocha Latte

If you don’t own an espresso maker, see the notes at the end.

Makes 1 serving

⁄3 cup of whole or espresso beans or

1

2 percent cold milk enough for 2 freshly 2 tablespoons grated pulled shots of Ibarra Mexican espresso Chocolate, plus more 2 to 4 tablespoons for garnish freshly made whipped 4 tablespoons ground cream (see recipe) FOR GARNISH:

Ground cinnamon, preferably Mexican

Pour the milk into a frothing mug and stir in the chocolate. Using the steaming wand of your espresso maker, steam the milk until it reaches 145 to 160 degrees. The frothing action will incorporate the chocolate into the milk; set aside.

Pull two espresso shots simultaneously if your machine allows for it by adding enough espresso grounds to your portafilter’s double shot filter basket, tamp and pull according to your machine’s directions. Pull one shot at a time if you only have a single-shot filter or are using a coffee puck.

Add the frothed chocolate milk to a tall glass. Add the two shots of espresso. Top with freshly made whipped cream. Garnish with some grated Ibarra and a dash of ground cinnamon.

Notes: If you don’t own an espresso machine, you can brew your coffee in a Moka pot or French press using ground espresso appropriate for the chosen brewing method. Alternatively, you can use instant espresso powder. I use Medaglia D’Oro (Café Bustelo makes one that is decaffeinated, if that is your preference). Follow the directions on the jar for two shots. For the chocolate milk, warm the milk in a saucepan. Once it starts to simmer, add the chocolate. Vigorously whisk until the chocolate is dissolved and the milk is frothy.