One of the fastest growing espresso drinks in Mexico is the Espresso Mexicano, which is nothing like an Espresso Americano. While it was a favorite in the cooler areas of Mexico for many years, the drink has made its way into the coffeehouses throughout Mexico and other countries as well. The rich blend of mountain-grown Chiapas coffee with the addition of rustic spices produce an extra layer of warmth that will tingle your throat and make your heart happy.
The recipe is given for a single cup. At the bottom of the page is the recipe for a larger batch mix, which can be kept in the pantry for those special times when you want something different. Or, why not make make up a batch and place the mix into jars with an instruction tag, as an gift for friends.
Yield: 1 cup
Prep Time: 5 minutes
Cook Time: 2 minutes
Dry Mix Ingredients:
- 2 tablespoons powdered sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cayenne pepper
- In a small bowl, mix the dry ingredients together.
- Prepare 6-ounces of espresso using Chiapas coffee
- Pour the espresso in a large mug
- Stir in the dry ingredient and mix until smooth
- Add 1 to 3 tablespoons of heavy cream (or half & half) to taste.
Large Batch Mix
- 1 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 2 tsp. cinnamon
- 2 tsp. nutmeg
- 1 tsp. cayenne pepper
Use 3 tablespoons of dry ingredients per 6 oz. of espresso
Additional touch: For those who enjoy a mocha taste to their coffee, you can add one tablespoon unsweetened cocoa powder to the single beverage recipe or 1/2 cup of unsweetened cocoa powder to the batch mix.