Hot & Spicy Mayan Mocha (Drip Coffee Style!)

[chigasaki]

Hey y'all! It's 30 degrees here this morning (okay, it's actually 54, but that's pretty cold) and it's feeling like fall.

What better way to warm up and wake up than with a Hot & Spicy Mayan Mocha?

Don't have a milk steamer or cappuccino maker? No worries! I have come up with a delicious recipe using freshly brewed drip coffee.

Hot & Spicy Mayan Mocha

Ingredients:

2 Tbsp. coffee
2 C. cold filtered water
1-2 Tbsp. cocoa powder
1 shake cinnamon powder
1 pinch cayenne pepper
honey to taste
cream or coconut milk to taste
boiling water (optional)

Directions:

1. (Optional) To preheat your mug, pour boiling water into your favorite coffee mug and allow to sit while your coffee brews.
2. Brew 2 cups of coffee using 2 cups of cold filtered water and 2 Tbsp. coffee.
3. When the coffee is done brewing, pour the water out of your mug. But don't put the coffee in your mug yet!
4. Put the honey, cocoa, cinnamon, and cayenne (Use a small pinch of cayenne at first! You don't want it to be too spicy or taste too much like last night's dinner.) in the bottom of your mug. Pour the freshly brewed coffee over the ingredients in the bottom and stir.
5. Add cream.
6. Stir, taste, and adjust flavorings.

I recommend using all organic ingredients. I use raw cream, because that's all we use. I'm really not supposed to have the cream at all yet, but it's my little cheat. The more cocoa powder you use, the more chocolatey it will be. You may need to add more cream to take out the bitter from the extra cocoa. I prefer it with 2 Tbsp. cocoa!

I'm sorry I couldn't be more exact with the measurements. Use this as a guideline and adjust to your tastes. It is so worth it in the end!