Mexican Coffee

Chef

Administrator
Staff member
4 cups hot espresso-style coffee
3/4 cup half-and-half
1/2 cup honey
2 tablespoons unsweetened cocoa
1 teaspoon ground cinnamon
Sweetened whipped cream
Chocolate shavings
Servings: 4
Combine coffee, half-and-half, honey, cocoa and cinnamon in blender and blend 1 minute on high. Pour into mugs; garnish with whipped cream and chocolate shavings.



Notes: Hot strong coffee can be substituted for espresso.
 
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