Moca latte con especias y canela

Ingredientes

• 1 oz dark chocolate
• 1/3 cup canned coconut milk
• 2/3 cup unsweetened plant milk
• 1 cup strong brewed coffee
• 1/2 teaspoon liquid stevia or 1 tablespoon maple syrup (or to taste)
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla
• sprinkle chile powder (or to taste)
• 1 cinnamon stick
• 2 tablespoons whipped coconut cream (or to taste)

Preparación

1. 1

   Start by brewing some strong coffee. For best results, use a French press, pour over, or stovetop espresso pot. I like to use two heaping tablespoons per cup of water.

2. 2

   Melt the chocolate, either in a double boiler or in the microwave. If you use a microwave, heat for 20 seconds, stir, heat another 20 seconds and stir again. For me, that's enough to melt the chocolate. It depends on your microwave power.

3. 3

   Heat the coconut milk and unsweetened plant milk over medium heat in a small sauce pan. Add the coffee, melted chocolate, vanilla, cinnamon, chile powder, and stevia or maple syrup. Stir until combined and as hot as you want it.

4. 4

   To make the coconut whipped cream, remove just the thick coconut cream from a can of full fat coconut milk and whip with a whisk attachment in the mixer until it is the consistency of whipped cream. Optionally, add 1/4 teaspoon liquid stevia or a teaspoon of maple syrup.

5. 5

   Pour into an oversized mug (or have seconds) and add a cinnamon stick and whipped coconut cream. Sprinkle a little more cinnamon on top of the whipped cream.