Cinnamon Mocha Drink
Recipe created by Matt Lewis and Renato Poliafito
If anything can improve the steamy combo of strong espresso and intense chocolate, it's the dash of cinnamon in the signature mocha. Note: You can replace the espresso with double-strength coffee, using twice the recommended amount of ground coffee when brewing it.

Adapted from Baked: New Frontiers in Baking, by Matt Lewis and Renato Poliafito, copyright © 2008. With permission of the publisher, Stewart, Tabori & Chang.

This recipe is one of the most decadent (retro) desserts we found in a tiny Brooklyn bakery.
Servings: Serves 2
  • 1/4 cup plus 2 Tbsp. dark unsweetened cocoa powder
  • 1/4 cup sugar
  • 1 tsp. cinnamon , plus more for garnish
  • 2 long shots (1/2 cup) freshly brewed espresso
  • 2 cups whole milk
  • Whipped cream (optional)
  • Directions
    In a small heatproof bowl, whisk together cocoa powder, sugar, and cinnamon. Slowly add the hot espresso and whisk until mixture is smooth.

    In a medium saucepan, heat milk over medium heat, about 5 minutes or until it begins to simmer. Add espresso mixture and whisk until combined. Stirring constantly, bring mixture to a boil (about 5 minutes), then remove from heat.

    Divide mocha evenly between 2 mugs. If desired, add whipped cream so that it forms a heart shape on top and sprinkle with cinnamon. Serve immediately.


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