Weekly Coffee Recipe: Mocha de Mexico

Try this tasty drink brought to us by our neighbors and important trading partners to the south. It’s a delicious way to spice a cup of Cafe Campesino Mexico Chiapas into an exotically delicious Cafe Mocha!

Mocha de Mexico topped with cinnamon whipped cream and made with fair trade, shade grown organic coffee.

Did you know ships called Manilla Galleons brought the wealth of the 'Spice Islands' in the South Pacific to Mexico? Every year between 1565 and 1815, vast amounts of spices, silks, and other exotic goods were traded for Spanish silver, carried across the width of Mexico from Acapulco to the Yucatan and loaded once again into the ships headed for Spain. This is one reason Mexican chefs are so at home with complex spice blends, like their famous Mole Poblano and fragrant Mexican Chocolate we'll be approximating in this week's recipe.

If you haven't already, remember to subscribe to Cafe Campesino's weekly coffee recipes and start experimenting with new drinks, cocktails, bakery treats and savory dishes you can create with our favorite ingredient, 100% organic, fair trade coffee.

Yield: 1 Mug (1 serving)
Prep time: 00:15
Cook time: 00:00
Total time: 00:15

Freshly brewed Café Campesino Mexico Chiapas coffee
1 teaspoon chocolate syrup
½ teaspoon cinnamon
dash of nutmeg
1 teaspoon sugar
½ cup whipped cream

Combine whipped cream, nutmeg, half of the cinnamon, and sugar. Set aside.
Put chocolate syrup and the other half of the cinnamon into a mug.
Pour hot coffee over chocolate syrup and cinnamon and stir to mix.
Top with whipped cream mixture & enjoy!

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  • Mexico Chiapas Full City Roast Coffee

Mexico Chiapas Coffee

A bold coffee with a nice, chocolate aftertaste, this fair trade, organic coffee from our trading partners at Maya Vinic is a staple in our coffee line-up.  Based in Chiapas, Mexico, Maya Vinic is comprised of 500 farmer families who joined together after the 1997 Acteal massacre that took the lives of 45 of their community members.