Spicy Mayan Mocha Recipes

Steps:

• Mix nonfat dry milk powder, instant coffee granules, sugar, cocoa powder, pumpkin pie spice, cinnamon, and ground red pepper in a bowl until thoroughly combined. Store in an airtight lidded container or a resealable plastic bag.

Steps:

• Place the first four ingredients in a mug. Stir in hot milk until blended. Top with whipped cream; sprinkle with cinnamon.

Steps:

• 1. In mixing bowl,mix whipping cream, 1/4 tsp. cinnamon , nutmeg, and sugar. Whip til soft peaks form.
• 2. Put remaining 1/2 tsp. cinnamon in pot of coffee and stir. Pour 1 tsp. chocolate syrup into each of 4 coffee mugs.
• 3. Pour coffee into mugs and stir in chocolate syrup. Top each mug with spicy whipped cream. Add a shot of rum if you like. Makes 4 servings.

Steps:

• Combine the milk, chilies, and cinnamon sticks in a heavy large saucepan. Bring to a simmer over high heat. Remove from the heat. Cover and steep for 15 minutes. Whisk in the espresso, sugar, and 1 cup of cocoa powder. Bring the hot chocolate to a simmer, whisking often. Discard the chilies and cinnamon sticks.
• Meanwhile, whisk the powdered sugar and remaining 1/4 cup cocoa powder in a large bowl to blend. Add the cream and whisk until the mixture is thick.
• Ladle the hot chocolate into 8 mugs. Spoon the chocolate whipped cream atop and serve immediately.

Steps:

• Sift the cocoa powder and flour.
• Measure out 4 cups of milk. From the 4 cups of milk, slowly whisk about 1/4 cup of it, a little more if necessary, into the cocoa/flour mix until it becomes a paste. If you add milk too fast, you get clumpy cocoa. If that happens, use a hand blender to smooth it out.
• When all the cocoa and flour are a paste (no more dry flour,) add the remaining spices (sugar, nutmeg, cloves, peppers, and cinnamon).
• Heat the rest of the 4 cups of milk in a double-boiler or a saucepan over medium.
• Add the cocoa/flour/spices mix to the hot milk in the double-boiler. Stir constantly to keep it from burning.
• If you prefer a slightly thicker drink, you can add the optional cornstarch/water mixture now. Continue stirring on the heat until it's to your desired thickness. Not too long; you don't want to be forced to use a knife and fork. ;D.
• When the cocoa is ready (it takes about 10-15 minutes until the flavor and heat level are *just right*), strain the cocoa in a fine sieve to remove the cloves and cinnamon pieces. (Careful, it could splatter - I found out last night. *grrr*) Then add the powdered sugar and vanilla and stir.
• If you like, you can put whipped cream on top, add small marshmallows, or add a stick of cinnamon for stirring.