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Our Mexican Mocha Coffee Sugar plays on the Oaxacan tradition of adding cinnamon and chili to freshly ground cacao beans for hot chocolate. In this custom blend, earthy, aromatic cinnamon defines the chocolate’s flavor, coaxing out its fruitiness and tempering the bitterness without excessive sweetness. We use chipotle chili powder for its smoky depth, which pairs well with the spicy cinnamon and adds a subtle touch of heat. Use Mexican Mocha Coffee Sugar in your morning cup of coffee or to ramp up hot cocoa. We love its balanced yet bold flavor on all manner of breakfast foods: Sprinkle it over oatmeal with some sliced bananas and walnuts, or dust a little on pancakes or cinnamon rolls. Our director of digital content, Evan Petto, loves a light dusting of this coffee sugar on hot buttered toast. For desserts, add a spicy element atop brownies, or use the sugar to make a flavored whipped cream. We often sprinkle some Mexican Mocha Coffee Sugar on vanilla ice cream or rice pudding, for a twist on arroz con leche. There are few sweets that can't benefit from this perfect trinity of chocolate, chili and cinnamon.
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