Taste of Sunset – Mexican Chocolate and Coffee Mocktail

Find the perfect gluten-free dessert with this luxurious Taste of Sunset Mexican Chocolate and Coffee Mocktail recipe. Indulge in the sweetness of Mexico's warm landscapes through every sip.

Time: Prep Time: 10 minutes - Cook Time: 5 minutes - Total Time: 15 minutes

Servings: 6

Difficulty: Intermediate

Cuisine: Mexican, Gluten-Free

Allergens

None

Ingredients

3.5 oz Mexican hot chocolate 6 oz brewed Mexican coffee 1.5 cups almond milk 2 tsp cinnamon sugar 4 slices lime, for garnish Ice cubes 18 fresh raspberries, for garnish

Instructions

In a saucepan over low heat, combine the Mexican hot chocolate and almond milk. Stir until smooth and fully combined.
Pour the mixture into a cocktail shaker filled with ice, add brewed Mexican coffee, and shake vigorously to combine and chill.
Strain the mixture into 6 tall glasses filled with fresh ice.
Top each glass with a sprinkle of cinnamon sugar and garnish with lime slices and raspberries.

Chef’s Insight

The contrast of warm and cold, sweet and spicy creates an unforgettable experience for the senses.

Notes

Customize the garnish according to personal preferences or seasonal availability.

Substitutions

For a dairy-free option, substitute coconut milk for almond milk.

Alternative Preparations

For an alcoholic version, add 2 oz tequila to each glass before adding ice.

Alternative Methods

Can be prepared in advance and refrigerated until ready to serve.

Best Storage Practice

Store separate components in airtight containers in the refrigerator or at room temperature.

Shelf Life

Hot chocolate mixture can be stored for up to 2 weeks, coffee for up to 1 week, and milk for up to 7 days.

Plating Tips

Use a glass with a rim dipped in cinnamon sugar for added visual appeal.

Nutrition Facts

Per serving: 190 calories, 8g fat, 26g carbohydrates, 4g protein.