Bistro Mug

Porcelain, wheel thrown, inlaid, underglaze, glaze, electric fired, 3.5 x 4 x 3 inches.

Recipe: Mexican Mocha Coffee/Hot Chocolate

INGREDIENTS (POWDERED COCOA-SPICE BLEND):

½ cup 100% cocoa powder

⅓ cup sugar or sugar substitute such as Truvia

1 ¼ teaspoons chipotle powder

¼ - ½ teaspoon hot pepper powder cayenne, aji, habanero, etc. (not smoked)

½ teaspoon kosher salt

¾ teaspoon vanilla powder if available

½ teaspoon orange zest dried

1 ¼ teaspoons cinnamon

INGREDIENTS (MEXICAN MOCHA COFFEE/HOT CHOCOLATE):

6 ounces hot coffee, hot water, or hot milk (use hot water or hot milk for the hot chocolate)

2 teaspoons cocoa-spice blend

2 teaspoons sugar or sugar substitute such as Truvia (optional for coffee, but hot chocolate needs a little more)

Optional: ½ cup whipped cream

PROCESS: 

Add all 8 cocoa-chile dry ingredients to a bowl or a covered tupperware type of container.

Stir together thoroughly or cover and shake if in covered container. Set aside in your preferred covered container for future use. Make coffee or heat up water or milk to boiling. Add 2 teaspoons of cocoa-spice blend to the hot liquid and 2 teaspoons or more sugar or sugar substitute such as Truvia if making hot chocolate. Stir or whisk until dissolved. Add cream or serve topped with whipped cream if desired, sprinkled with chocolate shavings or cinnamon.