Sounds delicious, Mike... thanks for sharing!
I bet that's great. To digress slightly, have you ever played around with different spice sources? I was at a Penzey's store earlier in the year and they had 4 or 5 different cinnamons/cassias. Amazing the differences that there were between the different regions, though I guess not surprising given our experiences with our main product...
I've tried a number of mixes, but our best Mexican Mocha was made from scratch. Ghirardelli sweetened cocoa powder (or sauce, but the powder gives more richness) mixed with steamed milk, then add 1/2 tsp cinnamon and a dash of Chipotle powder, pull a double shot and add it last.
The powdered chipotle can be found with the spices at cooking stores or some grocery stores. It gives less heat than Cayenne, but adds a nice smoky undertone. Yum.
First I start with my own chocolate sauce. For spiced mochas I use my own blend of 6Tbl Vietnamese cassia cinnamon, 1tsp Jamaica allspice, 1tsp ceyenne pepper. I pull the shot into the choco-sauce then whisk (long narrow Rattleware whisks made just for this purpose). The cinnamon blend is steamed into the milk, which fully wakes up the spices. The amount of cin' blend? Have this little measuring spoon called a "tad" IIRC (or maybe it was the "pinch" spoon, now not sure!), one level for 8oz, two for 12, three for 16.
I used to blend the cin' blend into the chocolate sauce and squeeze bottle it. However, I find steaming the spices in the milk makes for a better drink.