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Spicy Chocolate Latte - A Cozy, Sweet-and-Heat Treat

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Espresso or strong coffee: 1–2 shots (about 2–3 ounces)
  • Milk of choice: 1 cup (whole, oat, almond, or soy all work)
  • Unsweetened cocoa powder: 1 tablespoon
  • Dark chocolate: 1–2 tablespoons, finely chopped (optional for extra richness)
  • Sugar or sweetener: 1–2 teaspoons, to taste
  • Ground cinnamon: 1/4 teaspoon
  • Ground chili: A pinch to 1/8 teaspoon (cayenne, ancho, or chili powder blend)
  • Vanilla extract: 1/4 teaspoon
  • Pinch of salt
  • Whipped cream or milk foam: optional, for topping
  • Extra cinnamon or cocoa: optional, for dusting

Method
 

  1. Brew the base. Pull 1–2 shots of espresso, or make very strong coffee. Keep it hot.
  2. Warm the milk. In a small saucepan over medium heat, warm the milk until steaming but not boiling. Stir often to prevent scorching.
  3. Whisk in the flavors. Add cocoa powder, chopped chocolate (if using), sugar, cinnamon, chili, vanilla, and a pinch of salt. Whisk until the chocolate melts and the mixture is smooth and glossy.
  4. Taste and adjust. Add more sugar for sweetness, or another small pinch of chili if you want more heat. Keep it balanced.
  5. Combine. Pour the hot espresso into a large mug. Top with the spiced chocolate milk and stir gently.
  6. Finish. Add whipped cream or foam if you like. Dust with a little cinnamon or cocoa for a café touch.