Mexican Mocha

Serves 4

5 minutes preparation 5 minutes cooking

Ingredients

  • 6 cups of boiling water

  • ¼ cup raw brown sugar

  • 6 heaped tsp of instant coffee or  equivalent espresso shots

  • 2 chamomile tea bags

  • 4 pieces of dark lindt chocolate

  • 2 whole cloves

  • 1 tsp. cinnamon

  • ½ tsp. vanilla extract

  • Optional: frothy non-dairy milk

Method

  1. Add all ingredients to a saucepan, bring to boil, reduce to simmer while stirring constantly until chocolate and sugar have dissolved.

  2. Strain into cups and either serve as is or top with frothed non-dairy milk.

Sarah Eve Matthews  ©2018