Mexican Mocha Latte – The Perfect End to Your Mexican Dinner Party!
We love Mexican chocolate and we love coffee… so what better way to enjoy them both than with a Mexican Mocha Latte!
One thing that Mexican folk do well is simple, tasty food. Nothing is complicated, but it is also packed with flavour and punch. Authentic beverages are exactly the same, and we know you’ll enjoy this Mexican Mocha Latte as much as we do.
Also known as Oaxacan Latte, Mexican Mocha Latte is a careful blend of espresso coffee, Mexican chocolate and milk. Once you’ve tried it, you’ll be sure to go back for more!
We’ve chosen this recipe so you can take advantage of our special for May, which includes a great price on Ibarra Chocolate. Normally $9.90, you can pick this amazing packet of chocolaty goodness for $6.75 until the end of May.
Perfect as a winter warmer, a smooth end to a great evening with friends, or an afternoon pick-me-up that begs to have sweet churros or cookies dunked in it, this popular beverage really is an all-rounder.
Mexican Mocha Latte (Oaxacan Latte)
(adapted from a recipe by “The Other Side of the Tortilla”)
2 shots of espresso or 1/3 cup of strongly brewed coffee
1 cup milk
2 tablespoons chopped Ibarra Drinking Chocolate
2-3 teaspoons granulated sugar (optional)
- Brew 2 shots of espresso, or 1/3 strongly brewed coffee. Set aside.
- Finely chop or grate 2 tablespoons of Ibarra Drinking Chocolate and add to the coffee. Stir to dissolve.
- If you need to add a little sweetness, add 2-3 teaspoons of sugar.
- Steam one cup of milk, creating a small amount of froth, and pour warmed milk over the coffee and chocolate mixture. Add the foam on top and serve.
NB If you don’t have a milk frother or steamer, you can use the microwave method. Using a glass jar that holds at least 2 cups (500ml), pour in 1 cup of milk, screw the cap on tightly, and shake vigorously for 1-2 minutes. This will create a foam on top.
Remove the cap and microwave at 30 second intervals until it reaches your desired temperature. Make sure you use short 30 second intervals, otherwise this method will not work and the foam will break down.
Pour the milk onto the coffee and chocolate mix, spoon the foam on top and serve.
Recipe and Photo Credits: The Other Side of the Tortilla