For a hot latte, pull a shot of espresso and immediately add 1 oz. of dulce de leche and a sprinkle of salt. Mix until combined. Steam milk and pour into espresso. Top off with more flaky sea salt. For garnish, you can drizzle more dulce de leche around the inside of the glass before adding the milk. For an iced version, mix all ingredients and pour over ice. Add a shot of coconut rum for an even more festive option!

Ingredients:

• 1 oz. dulce de leche
• Sea salt
• Milk
• 2 oz. Wepa Espresso

Presented by Lucia FROM Dia Coffee

Let’s be honest—some mornings hit harder than a reggaetón bass drop. You’re tired, your hair’s doing its own thing, and your to-do list is already throwing shade. But that’s where Dia Café steps in, bringing flavor, fire, and a little Latin soul to your cup. And today? We're diving into a drink that’s as bold as abuela’s opinions and as comforting as her hugs: the Mayan Mocha, made with Dia’s signature Wepa Espresso.

But first… who is Dia Café, and why should you care?

Meet Dia Café: Coffee With Cultura

Dia isn’t just a café—it’s a movement. A celebration. A cafecito-fueled revolution, if you will. At its heart, Dia is about blending passion with community. Each bean is ethically sourced from Latin America, lovingly nurtured by growers who pour generations of tradition into every harvest. When you sip Dia, you’re not just getting caffeine—you’re getting corazón.

The mission? To uplift Latino communities, one cup at a time. As Dia grows, every café becomes a partner with local Latino families, amplifying art, culture, and sabor in every corner of the space. It’s not just about coffee. It’s about connection.

And speaking of connection, let’s talk about the recipe that’s got us dancing in the kitchen.

The Mayan Mocha: A Little Bit Ancient, A Whole Lot Delicious

Our lovely cafetera today is Lucia, one of Dia Café’s spirited baristas and resident mocha magician. She’s here to walk you through a coffee recipe that’s equal parts comfort and kick: the Mayan Mocha—a modern twist on a legendary Latin drink.

So what is it, exactly?

The Mayan mocha draws its roots from the ancient Mayan beverage made with crushed cocoa beans, chili peppers, and water. It was warm, spicy, and a bit intense—kind of like your favorite tía. Over time, modern coffee lovers have added their own flair: coffee, milk, chocolate sauce, and spices like cinnamon and cayenne pepper.

At Dia, we’ve perfected a version that honors tradition but adds some wepa—with a bold shot of our Wepa Espresso. Think rich chocolate, creamy milk, a little spice, and a whole lot of soul.

Let’s Get to the Good Stuff: The Recipe

Alright, enough chisme—let’s make this thing. Here’s how to craft a Mayan Mocha that’ll warm your soul and maybe even impress that cute neighbor who "just loves coffee."

What You’ll Need:

• 2 oz of Wepa Espresso (available for purchase at www.seizethedia.com)
  
• 12 oz of steamed milk
  
• Chocolate sauce (about ½ oz)
  
• Cayenne pepper (to taste)
  
• Ground cinnamon (about 1 tsp—or more if you’re feeling spicy)
  

Step 1: Chocolate Comes First
Pour about ½ oz of chocolate sauce into your cup. Lucia says this is the sweet base that holds everything together—like a good telenovela plot twist.

Step 2: Bring the Heat
Now add your cayenne pepper. Just a pinch if you’re shy. Or go big if you like to live dangerously. (Pro tip: start small, taste, then adjust. This is spice, not a dare.)

Step 3: Sprinkle That Cinnamon
Add a teaspoon of cinnamon—or a little more if you're like Lucia, who says, “Cinnamon is like good energy—it can never be too much.”

Step 4: Enter the Wepa Espresso
Time for that rich, velvety shot of Wepa Espresso. This blend brings bold notes with just the right amount of depth. It’s basically espresso with rhythm.

Step 5: Swirl, Baby, Swirl
Give your cup a gentle swirl. This isn’t a protein shake—be tender. You want those flavors to mingle, flirt, and fall in love.

Step 6: Steamed Milk Finale
Top it off with steamed milk, poured slowly so it blends like a creamy sunrise. (And if you want to get fancy, a little foam art never hurts.)

And just like that, you’ve got yourself a Mayan Mocha—a cup full of tradition, spice, and flavor that'll make your morning feel like a fiesta.

Why It Matters

Sure, you could grab a generic mocha from the corner chain and call it a day. But when you make a Mayan Mocha with Dia, you’re not just fueling your hustle—you’re honoring heritage. You’re sipping centuries of tradition, innovation, and warmth.

And maybe, just maybe, you’re starting your day with something a little deeper than caffeine—a reminder that culture can be delicious, and community can be brewed one cup at a time.

So go ahead. Take a sip. Seize your day. Savor your culture. Stir in a little spice.

Lucia’s got plenty more recipes where this came from—so stay tuned, and stay bold.

Try it yourself and tag us @diacoffees with your Mayan Mocha creations! Got your own spicy twist? We want to see it.

#DiaCafé ☕🔥

Pull a shot of espresso and immediately add sweetened condensed milk in a mug. Add strawberry syrup to cold milk and steam. Pour into espresso until 1/2 inch from the top of the mug. Top with whipped cream. This can also be made iced by pouring the cold milk and syrup over ice before adding the sweetened espresso.

Ingredients:

• 1 oz. sweetened condensed milk
• 1/2 oz. of strawberry syrup
• Milk of choice
• 2 oz. espresso
• Whipped cream (optional)

Presented by Tori from Dia Coffees

Let’s talk about a cocktail that hits all the right notes: bold, a little sweet, unapologetically strong, and with a Latin twist that says "I'm not here to play." We're talking about the Carajillo—a coffee cocktail that’s as fun to say as it is to drink.

But before we dive into the recipe (and trust us, you’ll want to try this one immediately), let’s spill the beans on the magic behind this blend: Dia Café.

What’s Dia Café?

Dia Café isn’t just another name on a coffee bag—it’s a movement. Born in Greendale, Wisconsin (yes, you read that right), Dia started as a local café with a big vision: to blend passion and community through coffee that speaks our language. Ethically sourced from passionate growers across Latin America, Dia coffee is more than your morning fix—it's a love letter to our roots.

Now expanding into Phoenix and eyeing new cities, each Dia location partners with Latino families and showcases the art, flavors, and soul of Latin America. Think of Dia as your cool cousin who throws the best parties, brings the good coffee, and somehow always has their life together. Yeah—that’s the vibe.

Every sip is bold, bright, and full of fire. It’s coffee with ganas.

So…What’s a Carajillo?

A Carajillo is the cocktail version of that friend who convinces you to go out for “just one drink” and then leads you into an unforgettable night. It’s strong. It’s sweet. It’s simple. It’s what happens when espresso meets liqueur and decides to throw a party in your mouth.

Here’s the breakdown:

• Main characters: A shot of espresso or strong coffee + Licor 43 (a smooth Spanish liqueur that tastes like vanilla and dreams).
  
• Bonus characters: Ice, cinnamon, and maybe a little personal flair (tequila or rum, anyone?)
  
• How it’s served: Over ice or hot. Nightcap or brunch move. Fancy glass or mason jar—no judgment here.
  

Though it has Spanish origins, the Carajillo is huge in Mexico, where it’s often the star of after-dinner conversations that go way past midnight.

Meet Tori: The Brains Behind Your New Favorite Drink

Tori from Dia Coffees is about to walk you through a Carajillo recipe that slaps. She’s using Dia’s Mucho Macho blend—a bold coffee that doesn’t just wake you up, it lifts you up.

This version is creamy, frothy, and just sweet enough to make you forget there’s alcohol in it (careful now). It’s perfect for impressing your friends, winding down after a long day, or just giving yourself a little ¡vámonos! boost when needed.

How to Make the Perfect Carajillo (Dia Style)

What you’ll need:

• Dia Café’s Mucho Macho brewed coffee (or your favorite blend from seizethedia.com)
  
• Sweetened condensed milk
  
• Licor 43 (or sub in tequila, rum, or mezcal if you’re feeling spicy)
  
• A big ol’ cup of ice
  
• Cinnamon (for that final touch)
  

Let’s break it down:

Step 1:
Start by adding sweetened condensed milk to your brewed coffee—about 1 tablespoon per serving. No need to be exact; we’re not baking a cake here.

Step 2:
Froth the mixture together. You can use a handheld frother or just give it a good whisk with some flair. You want it creamy with a light foam on top—like a café con leche that decided to dress up.

Step 3:
Pour your Licor 43 into a large glass full of ice. Be generous. You're not here for a weak pour.

Step 4:
Now, gently pour your frothy coffee-milk mixture over the ice and liquor. It’ll layer beautifully if you take your time.

Step 5:
Give it a little swirl to mix the flavors. Think of it like waking up all the ingredients and telling them it’s showtime.

Step 6:
Finish with a sprinkle of cinnamon on top. It's a small move with big energy.

And just like that—bam—you’ve got yourself a Carajillo that’ll make you rethink every coffee cocktail you’ve ever had.

When to Serve It (AKA When Not to)

• After dinner when the vibes are still high but your energy is not.
  
• Mid-day when you want something sweet and strong (hello, work-from-home pick-me-up).
  
• At brunch, because mimosas are tired and coffee deserves its moment.
  
• Anytime you want to feel like a Latin mixologist with excellent taste in beans.
  

Final Sip

The Carajillo is proof that simple ingredients, when done right, can deliver serious wow. And when you start with a coffee like Dia’s Mucho Macho, you’re already halfway to greatness.

So go ahead. Seize the Dia. Stir up a Carajillo. And raise your glass to bold flavor, vibrant culture, and cocktails that keep the night (or day) going.

P.S. If you’re not already stocked up, head over to www.seizethedia.com to grab your bag of Mucho Macho or any of Dia's spirited blends. Trust us—once you go Latin, your coffee game never goes back.