Mexican Mocha Syrup
Cocoa powder
Vietnamese Cinnamon
Turbinado sugar
Cayenne pepper
Vanilla extract
Espresso coffee
Blend the powdered ingredients together in the bottom of a small sauce pan. Add vanilla and espresso and whisk over low heat until combined.
Store in a glass container in the refrigerator. Add to coffee, warmed milk, or any recipe you choose. In coffee, it makes an excellent pick-me-up, and helps cut through brain fog. Use with decaf espresso to energize without the jitters.
Nota Bene: the dry ingredients can be mixed and stored on their own for blending with coffee on the go. The cocoa powder needs a bit of agitation to blend, so leave room to stir.
