Cafe Mexicano
Photography Minka Firth.
INGREDIENTS
1 tablespoon Dutch cocoa
60 mls espresso or freshly brewed strong coffee
1⁄2 teaspoon each ground cinnamon and nutmeg
100 mls whole milk
100 mls cream
sugar to taste
1 cinnamon stick
small block of dark chocolate to shave
METHOD
Mix the cocoa powder with the coffee. Stir in the cinnamon and nutmeg.
Mix the milk and cream in a jug and heat to 65-70°C either by frothing with an espresso machine or on the stove.
Pour the hot milk into the chocolate and coffee mixture and stir well.
Pour into a mug and garnish with chocolate shavings and the cinnamon stick. Use the cinnamon stick to stir – we dipped the end in chocolate. Makes 1 drink
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.