Mexican Coffee

A sophisticated, spicy coffee creation for those who like to experiment.

For two cups, score a dried chili pepper and place in a saucepan with a cinnamon stick and four tablespoons of brown sugar.

Caramelize the sugar, extinguish with five tablespoons of water and boil for about 5 minutes. Add 400 milliliters of water to the syrup form, fold in six tablespoons of espresso powder and bring everything together to a boil. Remove from the stove and infuse for five minutes with the lid closed. Put a piece of dark chocolate in each cup and pour the coffee through a sieve. Bring to the table with a cinnamon stick as a spoon substitute.

Tip: Feel free to use better chocolate – the more delicious the result!

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