From: Christopher Mace, Caffe Zeo, Scottsdale, AZ. Yield: 1 serving. 1/2 oz. Monin Cinnamon 1 Tbsp. ground Mexican chocolate 1/2 tsp. lime zest 4 oz. half & half 2 shots espresso Steam first 4 ingredients to 150°F in small steaming pitcher. Pour over espresso in a 6-oz. cappuccino cup. Top with whipped cream and dust with cayenne pepper.

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.