Ramin Ganeshram

Trini Moccachino

Preparation info
  • Serves:

    2

    • Difficulty

      Easy

Appears in
Sweet Hands: Island Cooking from Trinidad and Tobago
Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

My husband, photographer Jean-Paul Vellotti, noticed the chocolatey notes of locally grown coffee in Trinidad and had the idea of making a local “moccachino.” Here is my interpretation of his idea. Starbucks—eat your heart out!

Ingredients

  • 1 tablespoon Cocoa Tea mix
  • 1 cup hot strong brewed Colombian or other South American coffee

Method

  1. Place all ingredients except the cinnamon in a blender and froth until well incorporated, being careful that lid is secure to hold in the hot liquid.
  2. Serve hot with a dash of cinnamon on top.