Cinnamon Mocha
Yield: 2 (8-ounce) servings
  • 1⁄4 cup plus 2 tablespoons dark unsweetened cocoa powder
  • 1⁄4 cup sugar
  • 1 teaspoon cinnamon, plus more for garnish
  • 2 long shots freshly brewed espresso
  • 2 cups whole milk
  • Simple Vanilla Bean Whipped Cream (page 103), optional
  1. In a small heatproof bowl, whisk together the cocoa powder, sugar, and cinnamon. Slowly add the hot espresso and whisk until the mixture is smooth.
  2. In a medium saucepan, heat the milk over medium heat. Add the espresso mixture and whisk until combined. Stirring constantly, bring the mixture to a boil, then remove from the heat.
  3. Divide the mocha evenly between two mugs and top with whipped cream, if desired, and a dash of cinnamon. Serve immediately with a small spoon.
Recipe by Baked Sunday Mornings at