After tackling chocolate truffles for the last Baked Sunday Mornings project, this week was thankfully quick (and still delicious). It’s also a bit of a departure since most of the Baked recipes aren’t drinks, but this book contains an entire chapter on drinks. Not complaining.

I’m not really a coffee drinker (with the exception of my recent cold brew addiction), so my first task in getting this mocha together was to find a long shot of espresso. There aren’t any great independent third-wave coffee places in my immediate neighborhood, so Starbucks had to do.

Once the espresso was acquired, this was very quick to make. Some cocoa powder, milk and cinnamon, and a bit of whipped cream on top (of course). It’s pretty much just a nice cup of hot chocolate. Again, I’m not complaining. I loved it.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Cinnamon Mocha (Baked: New Frontiers in Baking, p. 190)