In Mexican hot chocolate, unsweetened cocoa  is usually laced with vanilla, cinnamon, and almond flavors to make a fragrant chocolate drink.  In this recipe, the espresso and cocoa combine to make a mocha ice cream with a cinnamon twist.  Follow this recipe from A Pastry Affair  to make your own Mexican cocoa or use a mix like Azteca D’Oro, which is readily available in grocery stores (at least in California). Continue reading →