Mexican Cappuccino

Mexican Cappuccino

Today is National Cappuccino Day! Hooray!! Made with espresso, hot milk and a thick cap of foam a Cappuccino is a treat any day of the week. Today we put a Mexican spin on our favorite morning treat with pinch of ground chile ancho, cinnamon and cocoa. Enjoy!



Cappuccino was created in Italy in the 1600’s. It got its name from an Italian order of monks known as the Catholic Capuchins—a group of friars that wore dark brown hoods, similar to the color of the drink.




Mexican Cappuccino

Yield: serves 1


  • 8 ounces water
  • 1/4 cup espresso ground coffee
  • 8 ounces milk
  • Sugar (optional)
  • 1/2 oz quality cocoa powder
  • pinch of ground cinnamon
  • pinch of ground chile ancho


  1. Add the water into the bottom chamber of the stovetop espresso pot.
  2. Fill the filter basket that fits over the water with the ground espresso coffee; add cocoa, cinnamon and chile tamping down gently.
  3. Place on the stovetop burner over medium-low heat. Watch carefully and remove from the heat as soon as the intense boiling has stopped, about 2 minutes.
  4. Warm milk and sugar (if using) in microwave or stovetop until steamy, but not boiling.
  5. Pour the milk in a blender and blend till it develops a thick layer of froth. You can also use an electric whisk for this purpose.
  6. The espresso is ready when all the water has boiled through the filter into the top part of the pot.
  7. Pour the coffee into the mug; top with frothed milk. Serve immediately.



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