Mexican Mocha Espresso (Lightly Sweet) ☕

🥄 Ingredients (1 Serving):

• 2 shots Castor & Pollux espresso

• 1 tbsp unsweetened cocoa powder (for deep chocolate flavor)

• 1 tbsp coconut cream or oat milk (for a touch of creaminess)

• 1–2 tsp maple syrup or coconut sugar (optional, adjust to taste)

• 1/4 tsp ground cinnamon

• 1/8 tsp cayenne or chili powder (optional, for a slight kick)

• 1/4 tsp vanilla extract

• Pinch of sea salt

🔥 How to Make It (Hot Version):

1. Brew 2 shots of espresso.

2. In a small cup, whisk together cocoa, cinnamon, cayenne (if using), vanilla, and salt.

3. Stir in the coconut cream or oat milk to form a smooth paste.

4. Pour the hot espresso over the mixture and stir well.

5. Froth if desired and garnish with a sprinkle of cinnamon or cocoa.

🧊 Iced Version:

1. Brew 2 shots of espresso, then let cool slightly. (Add cold oat milk to cool faster.)

2. In a shaker, combine espresso, cocoa, spices, and milk with ice.

3. Shake well and pour over fresh ice.

4. Sprinkle with cinnamon for the finishing touch.

💡 Manny’s Take:

• This is not your typical mocha—it’s a deep, bold, spiced espresso experience.

• The chocolate enhances the espresso without overpowering it.

• The tiny hint of cayenne brings that Mexican hot chocolate warmth, but it’s subtle.