Try something different this holiday season and during the cold months with this hot cocoa recipe featuring chipotle.
Courtesy of BJ Davis at Bee Coffee Roasters.
Ingredients
SERVINGS: Yields 1 cup
- 2 shots espresso or 4 ounces strong coffee
- 2 tablespoons cocoa
- 2 tablespoons sugar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon ground chipotle (or more, to taste)
Instructions
Place dry ingredients in 8-ounce mug. Add espresso or coffee. Leave room to top with frothy milk or whipped cream, if desired.
Visit Bee Coffee Roasters at 210 S. Capitol in downtown Indianapolis or at http://beecoffeeroasters.com.
