Ingredients:

• 2 tablespoons Chingón Coffee whole beans
• 1 cup milk
• 2 tablespoons cocoa powder
• 2 tablespoons sugar
• Whipped cream (optional)

Instructions:

1. Grind Chingón Coffee beans to a fine texture and brew a strong shot of espresso.
2. In a saucepan, combine milk, cocoa powder, and sugar. Heat until the mixture is hot but not boiling, whisking to dissolve the cocoa and sugar.
3. Pour the hot chocolate mixture into a mug and add the brewed espresso.
4. Stir well and top with whipped cream if desired.