"Oaxacan Latte (Mexican Mocha)

By RoketJSquerl

Make your own chocolatey latte with espresso or strongly brewed coffee, Mexican chocolate and milk. Plus: An alternate method for making latte foam with a glass jar!

Ingredients

• 2 shots of espresso or 1/3 cup strongly brewed coffee
• 1 cup milk
• 2 tablespoons chopped Mexican chocolate (such as Abuelita or Ibarra)
• Optional: 2-3 teaspoons granulated sugar (I use Zulka Morena pure cane sugar)

Preparation

Step 1

Instructions

Brew two shots of espresso or 1/3 cup of strongly brewed coffee. Set aside.
Finely chop two tablespoons of Mexican chocolate (you can also use a cheese grater if you're not confident with a knife) and add to the coffee. Stir to dissolve.
Add the optional 2-3 teaspoons of sugar if you'd like the latte to be a little sweeter.
Steam one cup of milk with a little foam and pour over the coffee and chocolate mixture. Add the foam on top and serve. *If you do not have a milk steamer or espresso machine for creating foam, see note below.
Notes

*Cook's tip: If you don't have a milk steamer or espresso machine for steaming and creating foam from milk, use a glass jar that holds at least two cups of liquid. Pour one cup of milk into the glass jar, screw on the cap to seal and shake vigorously for 1-2 minutes to create foam.

Remove the cap and microwave at 30-second intervals until the milk is hot enough for your liking. The short intervals in the microwave will stabilize the foam.

One it's reached your desired temperature, use a large spoon to hold the foam back while pouring the milk into the coffee, and then spoon the foam on top.