The three major producers of Mexican coffee are Chiapas, Veracruz and Oaxaca.

Mexicans are enthusiastic and optimistic, and the chocolate in Mexican coffee perfectly reflects this. Mexican coffee has different recipes, but the main difference is whether it contains alcohol or not. We will first introduce the non-alcoholic recipe.

Heat a cup of milk, a teaspoon of cinnamon powder and a teaspoon of vanilla powder in a saucepan over medium heat. Keep the heat low. Make sure the milk doesn't boil. Then add cocoa powder, dissolve well and stir well. If you love chocolate, you can use chocolate paste instead of cocoa powder and milk mix.

Allow the milk to cool for about 5 minutes before pouring into the coffee. Garnish the coffee with cold cream and a cinnamon stick.

Chocolate and cinnamon aromas blend together to give off a desert flavor. Tasting a cup of coffee like this, you feel like you're walking through the greyish green cacti of the Mexican desert. It's a fun experience.

At present, there are not many pure imported Mexican coffee beans in China, among which the representative brand is "Mariachi", which is produced by Limox Group of Mexico.

Mexican coffee-the most famous wine

Mexico's most famous alcoholic drink is tequila, which Mexicans drink with a lick of salt on their tongue and then swallow in a small glass. Tequila is a strong drink, and Mexican coffee made with this drink is very good. If you have enough courage, you may wish to try it.

Tequila Mexican coffee and non-alcoholic Mexican coffee practice basic frame, but first pour a small glass of tequila in the bottom of the glass, then pour milk and coffee, preferably garnished with cream and cinnamon