|February 20, 2013||Posted by Vianney under Beverages, Mexican|
Agua de Toronja y Jamaica I love aguas, in every shade of the season. The… Read more
|January 26, 2013||Posted by Vianney under Beverages, Holiday Bites, Mexican|
Homemade Grapefruit Soda I am dangerously crushing on sweet Texas grapefruit at the moment! I’m… Read more
|January 14, 2013||Posted by Vianney under Beverages, Breakfasts, Mexican|
Café con Leche I got my first job when I was 16 at our… Read more
|December 28, 2012||Posted by Vianney under Beverages, Cooking with Tequila, Holiday Bites, Margaritas, Mexican|
Sparkling Citrus Margaritas I’m ringing in the New Year with a fun twist… Read more
|December 16, 2012||Posted by Vianney under Beverages, Holiday Bites, Margaritas|
Cinnamon Persimmon Margarita Last night’s tamalada was a success!! My family and I… Read more
|December 14, 2012||Posted by Vianney under Beverages, Giveaways, Holiday Bites, Mexican|
I’m up to my elbows in masa, tamale husks, chiles and empanadas. Today I host… Read more
|November 19, 2012||Posted by Vianney under Beverages, Cooking with Tequila, Holiday Bites, Margaritas, Mexican|
Pecan Pie Margarita I am up to my elbows in groceries, silverware and football decorations. … Read more
|November 8, 2012||Posted by Vianney under Beverages, Breakfasts, Chiles, Holiday Bites, Mexican|
Mexican Cappuccino Today is National Cappuccino Day! Hooray!! Made with espresso, hot milk and a… Read more
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.
- 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
- Add the water into the bottom chamber of the stovetop espresso pot.
- Fill the filter basket that fits over the water with the ground espresso coffee; add cocoa, cinnamon and chile tamping down gently.
- 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.
- Warm milk and sugar (if using) in microwave or stovetop until steamy, but not boiling.
- 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.
- The espresso is ready when all the water has boiled through the filter into the top part of the pot.
- Pour the coffee into the mug; top with frothed milk. Serve immediately.