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Azteca latte

The last dinner plate has been cleared and you're craving coffee with a kick -- an after-dinner drink with just the right amount of sweetness to balance the heady, robust brew. But when the menu appears, it's often hard to ... Read more

Total time: 5 minutes | Serves 2
  • 6 ounces hot espresso or an equal amount of double-strength coffee
  • 1/2 tablet of Mexican chocolate
  • 1 shot Patron XO Cafe tequila liqueur
  • 1 1/2 ounces Tuaca liqueur
  • 1 cup steamed milk
  • 1 teaspoon cinnamon
  • 1 teaspoon sugar
  • 1 teaspoon Japanese rice cracker balls, optional
  • 2 whole cinnamon sticks

Step 1In a blender, blend the espresso or coffee with the chocolate. Strain.

Step 2Pour the liqueurs into each of two (8-ounce) coffee mugs. Heat the chocolate-coffee blend in a steamer or a saucepan and divide it between the mugs.

Step 3Fill each mug to the brim with steamed milk. Garnish each mug with equal amounts of cinnamon and sugar, a pinch of rice cracker balls, if using, and a cinnamon stick.

Note: From Josef Centeno. Mexican chocolate such as Ibarra and Abuelita is available at many supermarkets; it comes in round tablets. Rice cracker balls can be found at some Japanese markets.
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