I was making chili with anchos (dried poblano peppers) when I thought, "Smokey, sweet... Hey, this would be interesting in coffee!" So I ground some in my coffee grinder, mixed them into water, honey, cane sugar and cinnamon, brought them to a boil and then made a sort of not-so-simple syrup. Here is my Ancho Cinnamon Latte! I love the way the spice, honey and anchos blended into an instantly sweet sip with just a bit of smoke and heat on the back end. Next time I would grind it a bit more until it was a finer powder that mixed completely into the syrup. I probably should have strained this first syrup to avoid bits of chili floating in the coffee.
















