Spicy Latte

  • 19 Jan - 25 Jan, 2019
  • Mag The Weekly
  • Cookery


· 2 teaspoons instant espresso powder or instant coffee granules

· 2 teaspoons unsweetened cocoa powder

· 1 ½ teaspoons sugar

· 1/8 teaspoon ground cinnamon

· Pinch of ancho, chipotle or cayenne chile pepper

· 1 cup fat free milk


Stir together the espresso, cocoa, sugar and spices together in a serving mug. Stir in a couple tablespoons of the milk to make a paste. Heat the remaining milk in a saucepan until very hot. Pour the milk into the mug and stir to blend with the paste. Serve immediately.

Hot Buttered Toffee Coffee


· 4 ounces coffee mocha ice cream

· 6 ounces hot coffee

· 2 tablespoons butterscotch topping

· whipped cream

· 1 tablespoon toffee pieces or 1 tablespoon chopped chocolate-covered english toffee bar


Spoon ice cream into a large coffee mug and pour coffee, butterscotch topping over ice cream. Garnish with a dollop of whipped cream and sprinkle of toffee chips. Serve immediately.