Mexican food is by far my favourite food, along with curries and the factor that unites then both (besides being incredibly unhealthy) is the wide use of spices. I’m a big fan of spicy food and after trying some dark chocolate with chilli it got me thinking about combing coffee with my favourite Mexican flavours for a bit of fun one afternoon.
As a keen cook, I like to think I know what I’m doing with spices but from experience I know they can be a pain in the arse to get right. Luckily (and after 3 or 4 attempts) I’m confident that I’ve got the quantities nailed.
I like to make this using the AeroPress but you can use any method you like to brew your coffee, you just need approximately 280ml (≈10 oz) of brewed coffee.
- Ground coffee
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon chilli powder
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 cup double cream
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon icing sugar
- AeroPress or another coffee brewing method
- Measuring spoons
- Small whisk
- Small mixing bowl
- Preheated mug
(This is my AeroPress method)
- Using the inverted method, add your coffee and spices to the chamber of the AeroPress and brew using a 20 second bloom and a 1min 20s steep then press into your cup
- Either whilst it is steeping or after you’ve pressed your coffee, whip together the cream, cocoa powder and icing sugar until your have some lovely stiff peaks
- Once the cream is all whipped up, mix a little into your coffee to your taste and then top your coffee with a thick layer of it