Chocolate Cinnamon Mocha

This chocolate and cinnamon mocha started with a simple combination: strong espresso, milk chocolate and a touch of cinnamon. The chocolate was reduced until the drink tasted balanced rather than overly sweet. This recipe can be made in a Thermomix®, another heated food processor, or traditionally on the stove.

Recipe information

Serves: 1 large glass · Difficulty: easy · Time: about 8 minutes.

Ingredients

• 30 g milk chocolate
• 80 ml strong espresso (about 2 short espressos)
• 110 g 1.5% milk, divided into 30 g + 80 g
• ¼ tsp ground cinnamon
• 1 small pinch of salt
• Finely grated chocolate and a little cinnamon to finish, optional

Note: no extra sugar is needed. If your milk chocolate is especially sweet, the 30 g used here is enough to keep the drink balanced.

Thermomix® or similar food processor

1. Place the chocolate in the mixing bowl and chop 5 sec / speed 7. Scrape down the sides.
2. Add 30 g milk and heat 2 min 30 sec / 70°C / speed 2.
3. Add the espresso, remaining 80 g milk, cinnamon and salt.
4. Mix 20 sec / speed 4.
5. For a light foam, finish with 15 sec / speed 6.
6. Serve immediately in a tall glass.

Without a food processor

1. Finely chop the chocolate.
2. Warm 30 ml milk over low heat and melt in the chocolate, stirring until smooth.
3. Add the espresso, remaining milk, cinnamon and salt.
4. Warm gently without boiling and froth briefly with a milk frother or hand blender.

Serving

Serve in a tall clear glass to show the mocha colour and light foam. Finish with a little finely grated chocolate and the lightest dusting of cinnamon if desired.

Tip

For a stronger coffee flavour, use a bold espresso. For a slightly more bitter, less sweet profile, add ½ tsp unsweetened cocoa powder.

Mi cocina entre mundos: a quick coffee-and-chocolate drink with cinnamon as its single aromatic spice.